M. de cliocolat d la Mexicaine. — Break 4oz. of
Cadbury’s Mexican Chocolate into a delicately clean
pan, and place it at the side of the range to let it melt,
being careful the heat is not too great ; as soon as it
melts stir it till smooth with a very little single cream
or new milk, and then add it to a quart of rich vanilla
custard in which you have previously dissolved rather
more than loz. of leaf gelatine, and when cool
and nearly setting mix in from a gill to half a
pint of stiffly whipped cream✪ M. de chocolat à la Mexicaine flavoured with vanilla,
and mould and ice as before. Serve plain, or with
the following sauce : Infuse half a split vaniUa pod
for fifteen or twenty minutes in rather less than half
a pint of single cream or new milk, with 2oz. of
caster sugar ; then pour this on to the yolks of six
esrffs, and stir it over the fire till it thickens to the
consistency of good cream, when you sieve it ; then
pour it on the stiffly whipped whites of three eggs,
and whip it all well together, adding ten or fifteen
MOSOOYITES.
61
drops of essence of vanilla and a spoonful of mara-
schino liqueur or syrup, and stand on ice till wanted.
This sauce, which is one of Mrs. A. B. Marshall’s, is
equally good cold or hot.
M. a la creme hrulee. — Put two good tablespoon-
fuls of best loaf sugar in a stewpan and leave it till
it begins to burn and brown ; then shake the pan about
well, put into it an ounce of ratafie biscuits, a small
piece of thinly pared lemon rind, sugar to taste, and
a spoonful or so of orange flower water ; stir this all
well together, then add to it a pint of boiled new
milk or single cream, and let it simmer very gently
at the side of the stove for twenty minutes ; now lift
the pan off the fire, stir into it half a pint of very
thick cream, and when well blended pour it on to the
yolks of six and the Avhites of four well beaten eggs,
and stir it all over the fire till it thickens ; dissolve
in it an ounce of best leaf gelatine, and when it
drapes the spoon lift it out, and mould it as it cools
and begins to set. When iced turn out and serve
with a macedoine of fruit or an iced puree of straw-
berries, made thus : pound together one pound of
strawberries^ and half a pound of caster sugar, the
juice of one lemon, a wineglassful of white rum, and
a few drops of carmine, mbit all through a sieve, and
stand on ice till wanted.
M. a la creme au caramel. — Put into a stewpan
2oz. of caster sugar, a liqueur-glassful of white rum,
a tablespoonful of strained lemon juice, an ounce of
water, and boil it all till melted and of a pretty
golden brown colour, then stir this while hot into
one and a half pints of rich vanilla custaid, in which
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82
ICES.
you have previously dissolved an ounce of leaf
gelatine, and when cold, mould and finish off as
before.
M. aux Framboises. — Boil loz. of leaf gelatine in
as little water as possible till dissolved, then add to
it enough raspberry syrup to flavour and colour it
well and rather highly ; now add half a pint of white
wine, 2oz. of caster sugar and a pint of thick cream,
beat it aU well together till quite cold, then mould
and finish as usual. Or : ✪ M. a la creme brulee
Page 38 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
M. de cliocolat d la Mexicaine. — Break 4oz. of Cadbury’s Mexican Chocolate into a delicately clean pan, and place it at the side of the range to let it melt, being careful the heat is not too great ; as soon as it melts stir it till smooth with a very little single cream or new milk, and then add it to a quart of rich vanilla custard in which you have previously dissolved rather more than loz. of leaf gelatine, and when cool and nearly setting mix in from a gill to half a pint of stiffly whipped cream flavoured with vanilla, and mould and ice as before. Serve plain, or with the following sauce : Infuse half a split vaniUa pod for fifteen or twenty minutes in rather less than half a pint of single cream or new milk, with 2oz. of caster sugar ; then pour this on to the yolks of six eggs, and stir it over the fire till it thickens to the consistency of good cream, when you sieve it ; then pour it on the stiffly whipped whites of three eggs, and whip it all well together, adding ten or fifteen
MOSOOYITES.
drops of essence of vanilla and a spoonful of maraschino liqueur or syrup, and stand on ice till wanted. This sauce, which is one of Mrs. A. B. Marshall’s, is equally good cold or hot.
M. a la creme hrulee. — Put two good tablespoonfuls of best loaf sugar in a stewpan and leave it till it begins to burn and brown ; then shake the pan about well, put into it an ounce of ratafie biscuits, a small piece of thinly pared lemon rind, sugar to taste, and a spoonful or so of orange flower water ; stir this all well together, then add to it a pint of boiled new milk or single cream, and let it simmer very gently at the side of the stove for twenty minutes ; now lift the pan off the fire, stir into it half a pint of very thick cream, and when well blended pour it on to the yolks of six and the whites of four well beaten eggs, and stir it all over the fire till it thickens ; dissolve in it an ounce of best leaf gelatine, and when it drapes the spoon lift it out, and mould it as it cools and begins to set. When iced turn out and serve with a macedoine of fruit or an iced puree of strawberries, made thus : pound together one pound of strawberries^ and half a pound of caster sugar, the juice of one lemon, a wineglassful of white rum, and a few drops of carmine, rub all through a sieve, and stand on ice till wanted.
M. a la creme au caramel. — Put into a stewpan 2oz. of caster sugar, a liqueur-glassful of white rum, a tablespoonful of strained lemon juice, an ounce of water, and boil it all till melted and of a pretty golden brown colour, then stir this while hot into one and a half pints of rich vanilla custaid, in which
G
you have previously dissolved an ounce of leaf gelatine, and when cold, mould and finish off as before.
M. aux Framboises. — Boil loz. of leaf gelatine in as little water as possible till dissolved, then add to it enough raspberry syrup to flavour and colour it well and rather highly ; now add half a pint of white wine, 2oz. of caster sugar and a pint of thick cream, beat it aU well together till quite cold, then mould and finish as usual. Or :
Records on this page
M. de chocolat à la MexicaineM. a la creme bruleeM. a la creme au caramelM. aux Framboises