Stalk a pottle of raspbeiTies and a quart of ripe
red currants and place them in a preserving pan
with one pound of caster sugar and a gill of water✪ M. aux Framboises ;
stir it all over the fire till it boils, then let it boil for
five minutes, carefully removing every particle of
scum that may rise; dissolve l^oz. to 2oz. of leaf
gelatine in it, tammy it, and mould as before. Serve
with whipped or frozen cream sweetened and flavoured
to taste.
M. aux Fleurs. — Take roses, violets, jessamine,
pinks, and orange flowers, and pound them, adding as
you do so a little milk ; now wring all the juice
possible from them through a clean cloth, into a pint
of boiling cream ; add this to the yolks of six eggs,
with sugar to taste, and let it thicken in the usual
way, adding to it an ounce of gelatine✪ M. aux Fleurs, and when the
custard is thick and the gelatine dissolved, rub it all
through a sieve, and when cool mould and finish off as
before. Serve with crystallized flowers.
M. au Marasquin. — Whip a pint of double cream
till as stiff as possible, then stir into it loz. of best
leaf gelatine previously dissolved in a very httle
MOSCOYITES.
83
water, one and a half gills of maraschino, the jnice
of a small lemon, and 4oz. of caster sugar✪ M. au Marasquin, ^V^en
lightly mixed pour it all into a bomhe mould
previously brushed over with oil of sweet almonds
(this avoids the necessity of dipping the mould
into tepid water, for which this cream is too deli-
cate), and set in ice in the usual way. This Mosco-
vite, which is a particularly delicate one, can be
fiavoui’ed with any liqueur to taste, and garnished
with crystallized rose leaves, violets, &c. Or :
Boil a quart of milk, then mix into it by degrees
a grain of salt, lOoz. of caster sugar, and the yolks
of eight eggs ; stir these all over the fire, and as soon
as they begin to simmer (they must not boil or the
eggs will curdle) add foz. of best leaf gelatine, and let
it dissolve ; when this is thoroughly amalgamated hft
it from the fire, let it cool, and when cold add a full
hqueur-glassful of maraschino, and finish off as before.
TWs also can be made with any kind of liqueurs,
M. aux Milles Fruits. — Pound together 4oz. each
of strawberries, raspberries, and red currants, with
6oz. of sugar; then mix with it a full |oz. of best
leaf gelatiife, previously dissolved in three-quarters
of a pint of warm water, together with the juice of a
large lemon and a wineglassful of maraschino syrup✪ M. aux Milles Fruits,
rub this all through a tammy, add a few drops of
carmine, if necessary, to bring up the colour, and
pour it all into a mould, adding if you like some
blanched and chopped almonds ; finish off in the
usual way or stand it for one and a half hours in the
ice cave, and serve with whij^ped cream, sweetened
and flavoured to taste. A few drops of vanilla
a 2
84
ICES.
essence should be added to the fruit mixture. This
can be made of any kinds of fruit.
Page 39 · 5 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
Stalk a pottle of raspberries and a quart of ripe red currants and place them in a preserving pan with one pound of caster sugar and a gill of water ; stir it all over the fire till it boils, then let it boil for five minutes, carefully removing every particle of scum that may rise; dissolve l^oz. to 2oz. of leaf gelatine in it, tammy it, and mould as before. Serve with whipped or frozen cream sweetened and flavoured to taste.
M. aux Fleurs. — Take roses, violets, jessamine, pinks, and orange flowers, and pound them, adding as you do so a little milk ; now wring all the juice possible from them through a clean cloth, into a pint of boiling cream ; add this to the yolks of six eggs, with sugar to taste, and let it thicken in the usual way, adding to it an ounce of gelatine, and when the custard is thick and the gelatine dissolved, rub it all through a sieve, and when cool mould and finish off as before. Serve with crystallized flowers.
M. au Marasquin. — Whip a pint of double cream till as stiff as possible, then stir into it loz. of best leaf gelatine previously dissolved in a very httle
MOSCOYITES.
water, one and a half gills of maraschino, the jnice of a small lemon, and 4oz. of caster sugar, ^V^en lightly mixed pour it all into a bomhe mould previously brushed over with oil of sweet almonds (this avoids the necessity of dipping the mould into tepid water, for which this cream is too delicate), and set in ice in the usual way. This Moscovite, which is a particularly delicate one, can be flavoured with any liqueur to taste, and garnished with crystallized rose leaves, violets, &c. Or :
Boil a quart of milk, then mix into it by degrees a grain of salt, lOoz. of caster sugar, and the yolks of eight eggs ; stir these all over the fire, and as soon as they begin to simmer (they must not boil or the eggs will curdle) add foz. of best leaf gelatine, and let it dissolve ; when this is thoroughly amalgamated hft it from the fire, let it cool, and when cold add a full hqueur-glassful of maraschino, and finish off as before. TWs also can be made with any kind of liqueurs,
M. aux Milles Fruits. — Pound together 4oz. each of strawberries, raspberries, and red currants, with 6oz. of sugar; then mix with it a full |oz. of best leaf gelatine, previously dissolved in three-quarters of a pint of warm water, together with the juice of a large lemon and a wineglassful of maraschino syrup, rub this all through a tammy, add a few drops of carmine, if necessary, to bring up the colour, and pour it all into a mould, adding if you like some blanched and chopped almonds ; finish off in the usual way or stand it for one and a half hours in the ice cave, and serve with whipped cream, sweetened and flavoured to taste. A few drops of vanilla
a 2
essence should be added to the fruit mixture. This can be made of any kinds of fruit.
Records on this page
M. a la creme bruleeM. aux FramboisesM. aux FleursM. au MarasquinM. aux Milles Fruits