add to tliis three-quarters of a pint of stiffly whipped
cream, a sherry-glassful of sherry, a dust of salt✪ Souffle Glace au Foie Gras and
coralline pepper, and fib. finely minced roast
partridge (fib. partridge and 4oz. mushroom puree
can be substituted for this ; or, if game is scarce,
pich all the available flesh from some carcases of
roast game, make a very strongly flavoured stock
with the bones, and add sufficient cold minced
chicken or rabbit to bring it to the requisite
quantity) ; when all these have been very quickly
stirred together, pour it all into a papered souffle
case, to within fin. of the top of the band, and set it
in the charged cave for thirty to forty minutes ; then
lift it out of the ice cave, and run over it a layer of
very strong game aspic, and return it to the cave for
twenty to twenty-five minutes till firmly set ; remove
the paper, and serve with a rose of stiffly whipped
cream mixed with minced parsley, truffle, and
coralline pepper on the top. This can be frozen in
small paper cases (of course, papered as usual), and
any game can be used for it. Cold roast grouse
with the mushroom puree, and the cream mixed with
tiny dice of foie gras is specially delicious in this way.
Tomates a la Creme au Geleri. — Peel some small,
well-shaped and coloured tomatoes by dipping them
for a moment in boiling water and then removing
the skin ; scoop out the seeds and the centre, and set
them in the ice cave till perfectly cold and firm ;
have ready some nice celery, cut into tiny julienne
strips and thrown into cold water' to crisp till wanted ;
about an equal amount of blanched and roughly
chopped walnuts, and the same of grated cheese j
SAYOURY ICES.
129
freeze a pint of stiffly whipped cream, and when half
frozen stir into it the celery, cheese, and walnuts,
with a seasoning of cayenne and a very little salt✪ Tomates a la Creme au Geleri,
finish freezing, and serve piled np in the tomatoes.
Artichoke bottoms can be used instead of tomatoes,
and the filling can also be varied to taste.
Iced Vegetable Macedome. — Turn out the contents
of a tin or bottle of vegetable macedoine and drain
it well (or take a pint of any freshly cooked but cold
vegetables of as many different kinds as you can),
liave ready one and a half pints of very rich curry
sauce, in which yon have dissolved four or five sheets
of best leaf gelatine✪ Iced Vegetable Macedome, stir the vegetables into this as
it is setting, mould (a tall, straight cylinder mould is
best), and freeze in a cave for three-quarters to one
hour. Turn out, and serve either with plainly boiled
rice or with a garnish of sliced lobster garnished
with mayonnaise aspic
Iced Anchovij Great a. — W ash and bone six an-
chovies, and pound them with the hard-boiled yolk
of an egg, a tablespoonfnl of oil, a dust of cayenne
and just as few drops of carmine as will bring it all
to a pretty pink. When this is all perfectly smooth,
mix with it a gill of only just liquid aspic, tammy,
and stir it to one and a half gdls of stiffly whippe
cream ;✪ Iced Anchovy Great mould in little dariole moulds, and set them m
a cave for half an hour, then turn out, and serve with
a rose of cayenne-flavoured cream or good caviare on
each little mould.
Cheese Creams, Iced. — Mix lightly and quic y
together three tablespoon fuls of freshly giate
mesan cheese, two of grated Gruyere, a dash of
K
130
ICES.
Page 61 · 6 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
add to tliis three-quarters of a pint of stiffly whipped cream, a sherry-glassful of sherry, a dust of salt and coralline pepper, and 1lb. finely minced roast partridge (fib. partridge and 4oz. mushroom puree can be substituted for this ; or, if game is scarce, pick all the available flesh from some carcases of roast game, make a very strongly flavoured stock with the bones, and add sufficient cold minced chicken or rabbit to bring it to the requisite quantity) ; when all these have been very quickly stirred together, pour it all into a papered souffle case, to within 1in. of the top of the band, and set it in the charged cave for thirty to forty minutes ; then lift it out of the ice cave, and run over it a layer of very strong game aspic, and return it to the cave for twenty to twenty-five minutes till firmly set ; remove the paper, and serve with a rose of stiffly whipped cream mixed with minced parsley, truffle, and coralline pepper on the top. This can be frozen in small paper cases (of course, papered as usual), and any game can be used for it. Cold roast grouse with the mushroom puree, and the cream mixed with tiny dice of foie gras is specially delicious in this way.
Tomates a la Creme au Geleri. — Peel some small, well-shaped and coloured tomatoes by dipping them for a moment in boiling water and then removing the skin ; scoop out the seeds and the centre, and set them in the ice cave till perfectly cold and firm ; have ready some nice celery, cut into tiny julienne strips and thrown into cold water to crisp till wanted ; about an equal amount of blanched and roughly chopped walnuts, and the same of grated cheese j
SAVOURY ICES.
freeze a pint of stiffly whipped cream, and when half frozen stir into it the celery, cheese, and walnuts, with a seasoning of cayenne and a very little salt, finish freezing, and serve piled up in the tomatoes. Artichoke bottoms can be used instead of tomatoes, and the filling can also be varied to taste.
Iced Vegetable Macedome. — Turn out the contents of a tin or bottle of vegetable macedoine and drain it well (or take a pint of any freshly cooked but cold vegetables of as many different kinds as you can), liave ready one and a half pints of very rich curry sauce, in which yon have dissolved four or five sheets of best leaf gelatine, stir the vegetables into this as it is setting, mould (a tall, straight cylinder mould is best), and freeze in a cave for three-quarters to one hour. Turn out, and serve either with plainly boiled rice or with a garnish of sliced lobster garnished with mayonnaise aspic
Iced Anchovy Cream. — W ash and bone six anchovies, and pound them with the hard-boiled yolk of an egg, a tablespoonful of oil, a dust of cayenne and just as few drops of carmine as will bring it all to a pretty pink. When this is all perfectly smooth, mix with it a gill of only just liquid aspic, tammy, and stir it to one and a half gills of stiffly whipped cream ; mould in little dariole moulds, and set them m a cave for half an hour, then turn out, and serve with a rose of cayenne-flavoured cream or good caviare on each little mould.
Cheese Creams, Iced. — Mix lightly and quic y together three tablespoonfuls of freshly grated Parmesan cheese, two of grated Gruyere, a dash of
K
Records on this page
Souffle Glace au Foie GrasSouffle de Perdrix GlaceeTomates a la Creme au GeleriIced Vegetable MacedomeIced Anchovy GreatCheese Creams, Iced