depends a good deal on the bread) ; now whisk this
all lightly into a full pint of very stiffly whipped
cream, mixed with an Italian meringue of three egg-
whites✪ Parfait au pain bis de la Japonaise, mould it all, and freeze for three to four hours.
Parfait aux Cerises. — Stone a pound of nice red
cherries, crack and blanch the kernels, and cook
them altogether for ten minutes with a third of
a pint of water, and 3oz. caster sugar, then pound
them all smooth with the juice of one large or two
small lemons, and a drop or two of carmine to colour;
pulp it all through a sieve, and mix it lightly and
quickly into a generous pint of stiffly whipped cream,
and an Italian meringue of one or two egg whites,
adding, if liked, a good liqueur-glassful of kirsch✪ Parfait aux Cerises,
mould and freeze.
Parfait aux Fruits Confits. — Whisk very stiffly
a quart of thick cream, flavoui-ing it rather strongly
with noyeau ; cut up an ounce each of candied
citron and orange peel, loz. of candied apricots
sliced, and loz. of stoned raisins, and put them all
into a pan over the fire with a gill of noyeau ; as
soon as the fruit has absorbed the liqueur, lift the
pan from the fire, and let them cool ; now |3ut into
a mould a good layer of the stiffly whipped cream,
mixed with the fruit ; then crumble over this a layer
of crushed -atafies, and repeat these layers till the
mould is full, then freeze at once for two or three
hours If I^oz. of leaf gelatine✪ Parfait aux Fruits Confits is dissolved in
a little single cream, and stirred into the whipped
cream, this can be made into a delicious moscovite, or
a nice custard can be used, enriched with a gill of
whipped cream, in the same way.
104
ICES.
Parfait aux Bana7ies.—Peel and pound six good
bananas to a pulp, tlien moisten with the juice of a
lemon and an orange, and rub it all through a fine
sieve ; stii this all into a pint of very stiffly whipped
cream, mould, and freeze as before. A liqueur-glass-
ful of ciu'a9oa, liqueur, or syru✪ Parfait aux Bananasp, may be added to
this with excellent effect.
Parfait a la creme pralinee. — Melt 4oz. of ^ugar
slowlj till it turns a rich golden brown, then stir
into this 4oz. of blanched and shred Jordan almonds,
and let them also brown in the sugar ; now spread it
all out on a dish, and, when cold, pound about three-
quarters of this nougat to a powder, and stir it into
a pint and a half of stiffly whipped cream, flavoured
with noyeau, stirring in the ounce of uncrushed
praline✪ Parfait a la creme pralinee at the last ; mould and freeze.
Parfait Panache. — Prepare half a pint each of
chocolate and vanilla cream (for parfait), being care-
ful in each case to have the cream very stiffly
whipped, and drop it lightly into a mould in alter-
nate spoonfuls, so as to give it a marbled ajDpearance,
then close the mould and freeze.
Parfait aux Boses. — To a pint of very stiffly
whipped cream add an Italian meringue, made with
two egg-whites and a tablespoonful of syrup, flavour
with a liqueur-glassful each of maraschino and rose
water, stir in quickly and lightly a good handful of
crystallized rose leaves✪ Parfait aux Roses ; mould and freeze. This is
also delicious if orange-flowers and orange flower
water be used instead of the roses, of course, chang-
ing the name.
Paifait aux Violettes. — Crush 8oz. to lOoz. of
PARFAITS AND SPONG-ADAS.
105
✪ Parfait aux Violettes
Page 49 · 7 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
depends a good deal on the bread) ; now whisk this all lightly into a full pint of very stiffly whipped cream, mixed with an Italian meringue of three eggwhites, mould it all, and freeze for three to four hours.
Parfait aux Cerises. — Stone a pound of nice red cherries, crack and blanch the kernels, and cook them altogether for ten minutes with a third of a pint of water, and 3oz. caster sugar, then pound them all smooth with the juice of one large or two small lemons, and a drop or two of carmine to colour; pulp it all through a sieve, and mix it lightly and quickly into a generous pint of stiffly whipped cream, and an Italian meringue of one or two egg whites, adding, if liked, a good liqueur-glassful of kirsch, mould and freeze.
Parfait aux Fruits Confits. — Whisk very stiffly a quart of thick cream, flavouring it rather strongly with noyeau ; cut up an ounce each of candied citron and orange peel, loz. of candied apricots sliced, and 1oz. of stoned raisins, and put them all into a pan over the fire with a gill of noyeau ; as soon as the fruit has absorbed the liqueur, lift the pan from the fire, and let them cool ; now put into a mould a good layer of the stiffly whipped cream, mixed with the fruit ; then crumble over this a layer of crushed wafers, and repeat these layers till the mould is full, then freeze at once for two or three hours If 1/2oz. of leaf gelatine is dissolved in a little single cream, and stirred into the whipped cream, this can be made into a delicious moscovite, or a nice custard can be used, enriched with a gill of whipped cream, in the same way.
Parfait aux Bananes.—Peel and pound six good bananas to a pulp, tlien moisten with the juice of a lemon and an orange, and rub it all through a fine sieve ; stii this all into a pint of very stiffly whipped cream, mould, and freeze as before. A liqueur-glassful of curaçoa, liqueur, or syrup, may be added to this with excellent effect.
Parfait a la creme pralinee. — Melt 4oz. of ^ugar slowlj till it turns a rich golden brown, then stir into this 4oz. of blanched and shred Jordan almonds, and let them also brown in the sugar ; now spread it all out on a dish, and, when cold, pound about threequarters of this nougat to a powder, and stir it into a pint and a half of stiffly whipped cream, flavoured with noyeau, stirring in the ounce of uncrushed praline at the last ; mould and freeze.
Parfait Panache. — Prepare half a pint each of chocolate and vanilla cream (for parfait), being careful in each case to have the cream very stiffly whipped, and drop it lightly into a mould in alternate spoonfuls, so as to give it a marbled appearance, then close the mould and freeze.
Parfait aux Boses. — To a pint of very stiffly whipped cream add an Italian meringue, made with two egg-whites and a tablespoonful of syrup, flavour with a liqueur-glassful each of maraschino and rose water, stir in quickly and lightly a good handful of crystallized rose leaves ; mould and freeze. This is also delicious if orange-flowers and orange flower water be used instead of the roses, of course, changing the name.
Parfait aux Violettes. — Crush 8oz. to lOoz. of
Records on this page
Parfait au pain bis de la JaponaiseParfait aux CerisesParfait aux Fruits ConfitsParfait aux BananasParfait a la creme pralineeParfait aux RosesParfait aux Violettes