bottoms, &c., and brown stock for tomatoes, &c-
When pnlped, season the puree to taste, adding to
each pint of vegetable puree, a gill of good sauce
(thick Allemande, bechamel, or veloute for the white
ones, and Espagnole, or curry for the dark ones), and
rather over a gill of stiff aspic jelly; when this is all
cool, stir into it quickly a couple of tablespoonfuls
of whipped cream, and, if necessary, a few drops of
vegetable colouring. Then mould and put aside to
set. Of course, these creams can be served in a
variety of ways, and garnished to taste. One of the
most usual is to prepare two or three purees of con-
trasting colours, and place these in layers in a
Neapolitan ice mould, which is then put into the ice
cave for one and a half to two hours (or bury the
mould in ice and salt for about the same time) ; then
remove the lid from the mould, and run a little, just
liquid, aspic jelly, meat jelly, or tomato aspic (if
the dish is to be uncompromisingly vegetarian) over
the whole, and replace the covered mould in the cave
till the jelly is firmly set. Then dip the underside
in cold water, and slip the cream out, leaving the
jelly uppermost. The iced vegetables can then be
served as a whole, or sliced down to show the
different colours, like Neapolitan ices. Otherwise
they can be served in little shapes, as, for instance,
in fonds d^artichauts d la creme de tomates, glaces.
For this, turn out some nicely shaped, rather small
artichoke bottoms (either fresh-cooked or canned),
and set them on ice or in the ice cave; prepare a
tomato cream; nib sufficient ripe red tomatoes
through a sieve to produce one a id a half gills of puree,
SAYOURT lOES.
123
stir into this a good spoonful of mayonnaise, a very
few drops of carmine if necessary, and a full gill of
stiffly whipped cream, add a little tarragon vinegar to
the puree, if liked, set the whole in some little bombe
moulds, and leave these in the ice cave for an hour.
Then turn out and dish each little mould on one of
the artichoke bottoms, and serve gaimished with
chopped aspic jelly. The Neapolitan ices can also
be made into a pretty dish by turning out the brick
of iced vegetable, and then with a plain round cutter
stamp out the block into little cylinders about an
inch and a half in diameter, and serve garnished with
tomato salad, which has been stood in the cave, or on
ice, till perfectly cold. Almost any vegetable can be
made into a puree for icing according to the
directions given above for tomato cream. A very
pretty vegetable Neapolitan ice may be made with a
layer of artichoke puree (kept as white as possible),
a lawyer of cucumber or pea puree (coloured a taint
delicate green), and a layer of tomato j)uree, or a
layer of curried puree may be used instead of the
tomato. For this, mince down two large peeled
onions, and fry them to a delicate golden brown
with loz. of butter, a grain of salt, and a pinch each
of powdered bay leaf and parsley; when nicely
coloured add to it a saltspoonful of curry powder, a
dust of coralline pepper, the strained juice of a lemon,
two large fresh and minced mushrooms, a teaspoon-
ful of cWtney, half a cofteespoonful of curry paste,
and half a pint of water, and cook it altogether till
tender, dissolving in it two or three sheets of best
leaf gelatine✪ Iced Vegetable Neapolitan Ice; then rub it all through a sieve and
124
ICES.
Page 58 · 1 recipe record 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
bottoms, &c., and brown stock for tomatoes, &c- When pnlped, season the puree to taste, adding to each pint of vegetable puree, a gill of good sauce (thick Allemande, bechamel, or veloute for the white ones, and Espagnole, or curry for the dark ones), and rather over a gill of stiff aspic jelly; when this is all cool, stir into it quickly a couple of tablespoonfuls of whipped cream, and, if necessary, a few drops of vegetable colouring. Then mould and put aside to set. Of course, these creams can be served in a variety of ways, and garnished to taste. One of the most usual is to prepare two or three purees of contrasting colours, and place these in layers in a Neapolitan ice mould, which is then put into the ice cave for one and a half to two hours (or bury the mould in ice and salt for about the same time) ; then remove the lid from the mould, and run a little, just liquid, aspic jelly, meat jelly, or tomato aspic (if the dish is to be uncompromisingly vegetarian) over the whole, and replace the covered mould in the cave till the jelly is firmly set. Then dip the underside in cold water, and slip the cream out, leaving the jelly uppermost. The iced vegetables can then be served as a whole, or sliced down to show the different colours, like Neapolitan ices. Otherwise they can be served in little shapes, as, for instance, in fonds d^artichauts d la creme de tomates, glaces. For this, turn out some nicely shaped, rather small artichoke bottoms (either fresh-cooked or canned), and set them on ice or in the ice cave; prepare a tomato cream; nib sufficient ripe red tomatoes through a sieve to produce one a id a half gills of puree,
SAYOURT lOES.
stir into this a good spoonful of mayonnaise, a very few drops of carmine if necessary, and a full gill of stiffly whipped cream, add a little tarragon vinegar to the puree, if liked, set the whole in some little bombe moulds, and leave these in the ice cave for an hour. Then turn out and dish each little mould on one of the artichoke bottoms, and serve gaimished with chopped aspic jelly. The Neapolitan ices can also be made into a pretty dish by turning out the brick of iced vegetable, and then with a plain round cutter stamp out the block into little cylinders about an inch and a half in diameter, and serve garnished with tomato salad, which has been stood in the cave, or on ice, till perfectly cold. Almost any vegetable can be made into a puree for icing according to the directions given above for tomato cream. A very pretty vegetable Neapolitan ice may be made with a layer of artichoke puree (kept as white as possible), a layer of cucumber or pea puree (coloured a taint delicate green), and a layer of tomato puree, or a layer of curried puree may be used instead of the tomato. For this, mince down two large peeled onions, and fry them to a delicate golden brown with loz. of butter, a grain of salt, and a pinch each of powdered bay leaf and parsley; when nicely coloured add to it a saltspoonful of curry powder, a dust of coralline pepper, the strained juice of a lemon, two large fresh and minced mushrooms, a teaspoonful of chutney, half a coffeespoonful of curry paste, and half a pint of water, and cook it altogether till tender, dissolving in it two or three sheets of best leaf gelatine; then rub it all through a sieve and
Records on this page
Iced Vegetable Neapolitan Ice