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Cox's manual of gelatine cookery

1935

Page 17 · 3 recipe records on this page

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Moulded Salads G Dressed Vegetables _ 52. 53. 54, CRANBERRY SALAD. Six to seven persons #oz. COX’S INSTANT POWDERED GELATINE 1 gill hot water Juice of 1 lemon 1% lbs. cranberries + teaspoonful ground cloves 4 pint cold water § teaspoonful ground cinnamon 4 OZS. raisins Lettuce 4 OzS. sugar✪ Cranberry Salad Wash the cranberries and simmer them with the 4 pint of water, raisins, and spices till tender. Press through a hair sieve. Measure 1 pint of purée and lemon juice, adding water if required. Add the Gelatine dissolved in the hot water, and the sugar. When cool, pour into a wet border mould. Turn out when set; fill the centre with lettuce. Serve with salad dressing. DOMINION SALAD. Six to eight persons rt pint Lemon Jelly (Recipe No. 1 or 9) Mayonnaise Sauce (Recipe No. 188) Apples Pineapple Grape fruit A few walnuts Celery Whipped cream Lettuce✪ Dominion Salad Chop or shred the celery, slice up the fruit and stir into liquid Lemon Jelly. When beginning to thicken, pour into small cups or moulds. When set, turn out on to crisp lettuce leaves. Mix a little mayonnaise into whipped cream and pipe a rosette on top of each mould. Decorate with walnuts and serve mayonnaise with the salad. A pretty dish can be made with bright red apples. Scoop out the centres with a vegetable scoop or strong teaspoon, and fill with the fruit and jelly mixture. Pile a little cream mayonnaise on top. Garnish with lettuce. Apple, chopped walnut, and celery make a nice mixture. SALAD A LA GROSVENOR. Six to eight persons I pint Aspic Jelly (Recipe No, 16) 2 hard-boiled eggs, cut in slices 1 gill Mayonnaise Sauce (Recipe No. 188) Salad, radishes, endive, etc. Chopped parsley✪ Salad a la Grosvenor Line a border mould with Aspic jelly. Decorate with slices of egg, tomato or radish, shredded lettuce, and chopped parsley. Whip 1 gill Aspic Jelly until it is beginning to set, stir in the gill of mayonnaise, and continue whipping till it is quite thick. Add any pieces of egg, cutting them into dice. Pour into the prepared mould. When firm, turn out and fill the centre with any nice salad in season. 7Q = 74 72 Confectionery COX’S SHREDDED GELATINE MAY BE USED IN ANY OF THE FOLLOW- ING RECIPES, BUT MUST BE SOAKED IN COLD WATER OR MILE FOR TEN MINUTES BEFORE BEING DISSOLVED. 1 Oz, ' QGOX'S INSTANT POWDERED GELATINE 15 gills cream 6 marrons glacés 6 candied violets. 6 macaroons 1 tablespoonful brandy 4 tablespoonfuls boiling water 1 tablespoonful maraschino Whites 2 eggs Pistachio nuts i oz. sugar Paper cases 1 Ox * OOX'S INSTAR? POWDERED GELATINE 20 ozs, icing sugar + gill cold water 1 oz. glucose A few drops vanilla essence Some split halves of walnuts 2 oss, powdered chocolate 1 ox, OOX’S INSTANT POWDERED, GELATINE 3 pint water 7 ozs. sugar White 1 egg 1 1b. finely chopped simonds 2 teaspoonfuls vanilla essence CHESTNUTS A LA NESSELRODE Cut the marrons and the macaroons into small pieces, put them in a dish with the brandy and maraschino and let them soak. Whisk the cream until thick but not stiff, add the sugar and the Gelatine dissolved in the boiling water, fold in the whites beaten stiffly. Have ready some small paper cases. Pin a band of notepaper coming an inch or more above the case tightly round each. Pour in the mixture, and put them in a cool place to set. Draw off the paper, decorate each prettily with whipped cream forced on with a forcing bag and tube, and sprinkle on a few finely chopped pistachios. Place the violets on top and serve. CHOCOLATE WALNUTS