xjtateau de Gerneaux d la Parisienne. — Prepare a
walnut cake precisely as in the recipe for chocolate
cake with prahne cream, only using a green glace
strongly flavomud with brandy or liqueur as you
j)lease, garnish with walnuts carefully shelled, and
dipped in sugar boiled to the crack, and fill up with
nut cream ice✪ Gateau de Gerneaux a la Parisienne made with walnuts.
Gateau Geaoise d la Glace. — First cut out in stiff
cardboard or tin a six-sided (hexagonal) shape ; then
prepare some rich gcnoise paste and spread this out
on baking sheets (previously buttered, and dusted
with equal parts of flour and sugar) about a quarter
of an inch thick, and bake in a moderate oven. When
ready, cut out, with the help of the cardboard shape,
twelve hexagonal pieces ; stamp the centre out of
all but one of them, and put these together in
threes, place a clean plate or tin over them, weight
them, and leave them till quite cold. Now spread
each slice with apricot jam, previously sieved and
moistened with a little rum or noyeau, and build the
cake up again, being careful to make the corners fit,
trim it neatly, and pour over it all a thin puree of
the rum-flavoured apricot jam, and let it stand till
wanted ; fill up with a good orange or other sorbet✪ Gateau Geaoise a la Glace
to your mind and serve.
Like the charlottes, and, indeed, most other
dainties, the^e cakes admit of endless variety, and
once a cook has grasped the idea of their composition,
she will find it easy enough to produce changes.
The only form of ice left unnoticed in the sweet
way is the iced fruit fool. This is a very palatable
118
ICES.
form of iced sweet, and, being quite free from anv
alcoholic mixture, answers admirably for tennis teas
and other gatherings for the enjoyment of young
IDeople. Furthermore, there is little or no difficulty
in their manufacture.
Iced Gooseberry Fool. — Stew very slowly a quart '
of green gooseberides, after topping and tailing them,
with half a pound of sugar, three or four finely pared
strips of lemon rind, and just enough water to keep
them from burning ; when tender rub them carefuUv
through a fine sieve, adding a very few drops of
vegetable green to bring up the colour, then add to
it a wineglassful of maraschino liqueur syrup, a
squeeze of lemon juice, and half a pint of stiffly
whipped cream✪ Iced Gooseberry Fool ; freeze either in the freezer or in a ^
tin pail tightly covered and buried in salt and ice.
This last method takes longer to freeze, and the fool
must be stirred up from the bottom and sides now
and again in the course of freezing to make it set
evenly and smoothly. Serve in a glass or ice bowl
or tray, the latter, of course, if available, being the
prettiest.
Plums, apricots, peaches, &c., can all be made into
fool by this recipe, a few of the kernels being '
used with them, and noyeau liqueur sjrup instead of
maraschino.
Currant Fool. — Beat the yolks of two eggs with s
loz. or 2oz. of sugar till hght, and the whites of four
eggs to a stiff froth ; have ready haff a pint of juice
obtained as for currant jelly, sweeten this lightly,
then add it to the eggs, and a full gill of thick cream✪ Currant Fool,
and stir this all over the fire till it thickens to a rich ^
CHARLOTTES, GATEAUX GLAOES, &c. 119
custard, but without boiling, or it will curdle ; colour
with a few di'ops of carmine, freeze as before, and
serve in the same way.
Page 56 · 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
Gateau de Gernoeaux d la Parisienne. — Prepare a walnut cake precisely as in the recipe for chocolate cake with prahne cream, only using a green glace strongly flavoured with brandy or liqueur as you please, garnish with walnuts carefully shelled, and dipped in sugar boiled to the crack, and fill up with nut cream ice made with walnuts.
Gateau Geaoise d la Glace. — First cut out in stiff cardboard or tin a six-sided (hexagonal) shape ; then prepare some rich genoise paste and spread this out on baking sheets (previously buttered, and dusted with equal parts of flour and sugar) about a quarter of an inch thick, and bake in a moderate oven. When ready, cut out, with the help of the cardboard shape, twelve hexagonal pieces ; stamp the centre out of all but one of them, and put these together in threes, place a clean plate or tin over them, weight them, and leave them till quite cold. Now spread each slice with apricot jam, previously sieved and moistened with a little rum or noyeau, and build the cake up again, being careful to make the corners fit, trim it neatly, and pour over it all a thin puree of the rum-flavoured apricot jam, and let it stand till wanted ; fill up with a good orange or other sorbet to your mind and serve.
Like the charlottes, and, indeed, most other dainties, these cakes admit of endless variety, and once a cook has grasped the idea of their composition, she will find it easy enough to produce changes.
The only form of ice left unnoticed in the sweet way is the iced fruit fool. This is a very palatable
form of iced sweet, and, being quite free from any alcoholic mixture, answers admirably for tennis teas and other gatherings for the enjoyment of young IDeople. Furthermore, there is little or no difficulty in their manufacture.
Iced Gooseberry Fool. — Stew very slowly a quart ' of green gooseberries, after topping and tailing them, with half a pound of sugar, three or four finely pared strips of lemon rind, and just enough water to keep them from burning ; when tender rub them carefully through a fine sieve, adding a very few drops of vegetable green to bring up the colour, then add to it a wineglassful of maraschino liqueur syrup, a squeeze of lemon juice, and half a pint of stiffly whipped cream ; freeze either in the freezer or in a ^ tin pail tightly covered and buried in salt and ice. This last method takes longer to freeze, and the fool must be stirred up from the bottom and sides now and again in the course of freezing to make it set evenly and smoothly. Serve in a glass or ice bowl or tray, the latter, of course, if available, being the prettiest.
Plums, apricots, peaches, &c., can all be made into fool by this recipe, a few of the kernels being ' used with them, and noyeau liqueur sjrup instead of maraschino.
Currant Fool. — Beat the yolks of two eggs with s loz. or 2oz. of sugar till hght, and the whites of four eggs to a stiff froth ; have ready haff a pint of juice obtained as for currant jelly, sweeten this lightly, then add it to the eggs, and a full gill of thick cream, and stir this all over the fire till it thickens to a rich ^
CHARLOTTES, GATEAUX GLAOES, &c. 119
custard, but without boiling, or it will curdle ; colour with a few drops of carmine, freeze as before, and serve in the same way.
Records on this page
Gateau de Gerneaux a la ParisienneGateau Geaoise a la GlaceIced Gooseberry FoolCurrant Fool