M. aux Oranges. — Put into a bowl half a pound of
loaf sugar with the finely shredded rind of eight
oranges, and ^oz. of best leaf gelatine ; pour on to it
all a pint of absolutely boiling water with a few drops
of saffron yellow ; let it stand till cool, when you add
the juice of eight or ten oranges✪ M. aux Oranges, then sieve it all and
flavour to taste with cura^oa or orange brandy, and
mould in the usual way, allowing two hours in the
ice cave, or three in the ice and salt. Seiwe with
whipped or iced cream, flavoured with cui*a9oa,
sweetened to taste. Mould in a border mould.
M. d la creme d' Oranges. — Prepare a custard, as
given in the chapter on ices, for Tangerine cream ice,
only adding about l^oz. of gelatine to the quart of
the mixture✪ M. d la creme d' Oranges, before adding the orange juice, which
must be put in when the gelatine is thoroughly
melted, then finish off as before. To serve, turn out
with a garnish of quartered Tangerine oranges freed
from skin, pith, and pips, and dipped into boiled
sugar (see recipe), and used when crisp. This can
be made with ordinary oranges, but is far more
delicate when made with Tangerines.
M. aux Poires. — Peel, core, and quarter a dozen
good mellow pears, such as jargonelles, and mash
them well with a new wooden spoon, adding the
juice of three lemons, sugar to taste, and from 4oz.
to l|oz. of gelatine✪ M. aux Poires (according to the quantity of
pear puree) dissolved in as little water as jDossible,
and as cool as it can be, short of setting ; rub the
whole through a tammy, add from a gill to half a
MOSOOYITES.
85
pint of stiffly wliipped cream, and mould as usnal.
Serve witli wliipped frozen cream, sweetened and
flavoured to taste.
Moscovite aux Pommes. — Peel, core, and slice down
from one and a half to two pounds of good apples, and
stew them to a pulp with half a pound of sugar, a
strip of lemon peel, and a good squeeze of lemon
juice ; add to it a pot of apricot marmalade, and a
full pint of boiling cream ; dissolve in this about
|oz. of best leaf gelatine✪ Moscovite aux Pommes, and, as it is cooling, rub it
all through a sieve, stir to it a gill of stiffly whipped
cream, and mould and ice as usual. A very few
drops of green colouring may be added if the apples
require it, just before sieving, but it should be kept
a very faint green.
M. pralines aux Fruits. — Make a custard with
one and a half pints of single cream or new milk,
8oz. of caster sugar, a very few drops of essence of
lemon, and the yolks of six large or seven small
eggs ; stir it over the fire till it thickens (when ready
it should “ drape” — i.e., hang in a sort of sheet from
the spoon), dissolving in it at the same time an ounce
of leaf gelatine, and as soon as this is perfectly
amalgamated with the custard lift the pan from the
fire and keep stirring it horizontally all the time till
all but cold. ITow whip it well, mixing into it as you
do so, gradually and lightly, 2oz. of powdered praline,
a gill of stiffly whipped cream, and a liqueur-glassful
of kirsch or maraschino ; pour it into a mould and
ice as before, serving it with a rich compote of any
nice fruit, such as strawberries, cherries, sliced
bananas, &c. For the praline, melt 4oz. of sugar in
86
ICES.
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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
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M. aux Oranges. — Put into a bowl half a pound of
loaf sugar with the finely shredded rind of eight
oranges, and ^oz. of best leaf gelatine ; pour on to it
all a pint of absolutely boiling water with a few drops
of saffron yellow ; let it stand till cool, when you add
the juice of eight or ten oranges, then sieve it all and
flavour to taste with cura^oa or orange brandy, and
mould in the usual way, allowing two hours in the
ice cave, or three in the ice and salt. Seiwe with
whipped or iced cream, flavoured with cui*a9oa,
sweetened to taste. Mould in a border mould.
M. d la creme d' Oranges. — Prepare a custard, as
given in the chapter on ices, for Tangerine cream ice,
only adding about l^oz. of gelatine to the quart of
the mixture, before adding the orange juice, which
must be put in when the gelatine is thoroughly
melted, then finish off as before. To serve, turn out
with a garnish of quartered Tangerine oranges freed
from skin, pith, and pips, and dipped into boiled
sugar (see recipe), and used when crisp. This can
be made with ordinary oranges, but is far more
delicate when made with Tangerines.
M. aux Poires. — Peel, core, and quarter a dozen
good mellow pears, such as jargonelles, and mash
them well with a new wooden spoon, adding the
juice of three lemons, sugar to taste, and from 4oz.
to l|oz. of gelatine (according to the quantity of
pear puree) dissolved in as little water as jDossible,
and as cool as it can be, short of setting ; rub the
whole through a tammy, add from a gill to half a
MOSOOYITES.
85
pint of stiffly wliipped cream, and mould as usnal.
Serve witli wliipped frozen cream, sweetened and
flavoured to taste.
Moscovite aux Pommes. — Peel, core, and slice down
from one and a half to two pounds of good apples, and
stew them to a pulp with half a pound of sugar, a
strip of lemon peel, and a good squeeze of lemon
juice ; add to it a pot of apricot marmalade, and a
full pint of boiling cream ; dissolve in this about
|oz. of best leaf gelatine, and, as it is cooling, rub it
all through a sieve, stir to it a gill of stiffly whipped
cream, and mould and ice as usual. A very few
drops of green colouring may be added if the apples
require it, just before sieving, but it should be kept
a very faint green.
M. pralines aux Fruits. — Make a custard with
one and a half pints of single cream or new milk,
8oz. of caster sugar, a very few drops of essence of
lemon, and the yolks of six large or seven small
eggs ; stir it over the fire till it thickens (when ready
it should “ drape” — i.e., hang in a sort of sheet from
the spoon), dissolving in it at the same time an ounce
of leaf gelatine, and as soon as this is perfectly
amalgamated with the custard lift the pan from the
fire and keep stirring it horizontally all the time till
all but cold. ITow whip it well, mixing into it as you
do so, gradually and lightly, 2oz. of powdered praline,
a gill of stiffly whipped cream, and a liqueur-glassful
of kirsch or maraschino ; pour it into a mould and
ice as before, serving it with a rich compote of any
nice fruit, such as strawberries, cherries, sliced
bananas, &c. For the praline, melt 4oz. of sugar in
86
ICES.