Mousse au Citron. — Grrate off the yellow part of
two nice fresh lemons on l|oz. of loaf sugar, and
crush this pretty fine; now halve the lemons and
strain off all the juice into a pan with the crushed
sugar, the yolks of five and the whites of two eggs,
with l|oz. of very thinly shred candied peel, and
after mixing this well over boiling water till thick
and warm, beat it off the fire till cold and stiff, add
a gill of stiffly whipped cream and a liqueur-glassful
of lemon brandy, mould as usual, and freeze.
Biscuits glaces a la Creme. — Have ready some
paper cases (formerly these were always square, and
made at home, of thick white paper), and fill them
with any mousse mixture to taste, after adding the
whipped cream, &c., and set them in the ice cave for
one and a half to two hours ; when ready to serve
press out on to each, with a rose pipe, a little suitably
flavoured whipped cream, or place rockily upon it
any nice frozen cream, such as creme vierge, or angel
cream ice, and serve.
The above are quite sufficient to give a good idea
of mousses, and will enable any averagely intelligent
cook to vary her dishes to any extent she pleases,
always remembering that if an egg white or two
more be added to each recipe, any of these can be
served as souffles, either large or small. Again, a
very pretty iced dish may be made by moulding any
of the above in small individual moulds, and then
dishing them on and in a border of any nice water
ice to taste. For instance, mould some of the lemon
SOUFFLES AND MOUSSES.
93
and coffee mousses in little ballette moulds, and
serve in a border of cberrj water ice flavoured witb
Idrscb ; or chocolate praline and strawberry mousses
in a lemon border, &c.
For souffles, have ready a souffle dish well papered,
as for an ordinary souffl^ and if you have no silver
case in which to slip it when ready, have at hand a
damask napkin or doyley to pin round it at once
before seiwing. Be careful in removing the paper
round it, for, if dragged, it will probably break off
pieces of the mixture, and any way will make it look
ragged and untidy. Always be sure to have at hand
anything required for garnishing the souffle, such as
chopped almonds or pistachios, chopped angehca,
biscuit crumbs, roughly crushed chocolate, &c. ; for,
once the souffle is ready, it should be sent to table.
If it has to stand, leave it in the cave with the paper
band round it. As said before, there is little
difference between mousses and souffles, save the
moulding and the fact that an extra egg white or
two should be used for the latter, in which the pro-
portion is half the number of whites that you use
of yolks.
Souffle au Cafe. — Put into a basin the yolks of
ten eggs, the whites of five, and 3oz. to 4oz. of caster
sugar ; whip this as before over boiling water till
thick and warm, then off the fire till cold and stiff ;
now stir into it six tablespoonfuls of good strong
black coffee, or two tablespoonfuls of essence of
coffee, and add to it a gill of stiffly whipped cream ;
pour the mixture into a papered souffle case (tliis
case should have been set in the charged ice cave till
94
ICES.
^ perfectly cold), and freeze in the ice cave for about
three hours. ✪ Mousse au Cassis
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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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Mousse au Citron. — Grrate off the yellow part of
two nice fresh lemons on l|oz. of loaf sugar, and
crush this pretty fine; now halve the lemons and
strain off all the juice into a pan with the crushed
sugar, the yolks of five and the whites of two eggs,
with l|oz. of very thinly shred candied peel, and
after mixing this well over boiling water till thick
and warm, beat it off the fire till cold and stiff, add
a gill of stiffly whipped cream and a liqueur-glassful
of lemon brandy, mould as usual, and freeze.
Biscuits glaces a la Creme. — Have ready some
paper cases (formerly these were always square, and
made at home, of thick white paper), and fill them
with any mousse mixture to taste, after adding the
whipped cream, &c., and set them in the ice cave for
one and a half to two hours ; when ready to serve
press out on to each, with a rose pipe, a little suitably
flavoured whipped cream, or place rockily upon it
any nice frozen cream, such as creme vierge, or angel
cream ice, and serve.
The above are quite sufficient to give a good idea
of mousses, and will enable any averagely intelligent
cook to vary her dishes to any extent she pleases,
always remembering that if an egg white or two
more be added to each recipe, any of these can be
served as souffles, either large or small. Again, a
very pretty iced dish may be made by moulding any
of the above in small individual moulds, and then
dishing them on and in a border of any nice water
ice to taste. For instance, mould some of the lemon
SOUFFLES AND MOUSSES.
93
and coffee mousses in little ballette moulds, and
serve in a border of cberrj water ice flavoured witb
Idrscb ; or chocolate praline and strawberry mousses
in a lemon border, &c.
For souffles, have ready a souffle dish well papered,
as for an ordinary souffl^ and if you have no silver
case in which to slip it when ready, have at hand a
damask napkin or doyley to pin round it at once
before seiwing. Be careful in removing the paper
round it, for, if dragged, it will probably break off
pieces of the mixture, and any way will make it look
ragged and untidy. Always be sure to have at hand
anything required for garnishing the souffle, such as
chopped almonds or pistachios, chopped angehca,
biscuit crumbs, roughly crushed chocolate, &c. ; for,
once the souffle is ready, it should be sent to table.
If it has to stand, leave it in the cave with the paper
band round it. As said before, there is little
difference between mousses and souffles, save the
moulding and the fact that an extra egg white or
two should be used for the latter, in which the pro-
portion is half the number of whites that you use
of yolks.
Souffle au Cafe. — Put into a basin the yolks of
ten eggs, the whites of five, and 3oz. to 4oz. of caster
sugar ; whip this as before over boiling water till
thick and warm, then off the fire till cold and stiff ;
now stir into it six tablespoonfuls of good strong
black coffee, or two tablespoonfuls of essence of
coffee, and add to it a gill of stiffly whipped cream ;
pour the mixture into a papered souffle case (tliis
case should have been set in the charged ice cave till
94
ICES.
^ perfectly cold), and freeze in the ice cave for about
three hours.