Chocolate F rappe. See Beverages.
Chocolate Parfait. — Make a choco-
late cream, with the addition of eggs ;
let it just heat on the fire, then pass
through a tamis; ice this mixture,
working in a little whipped cream and
syrup. When a smooth ice -custard
is obtained, put it in the mould in ice
for two hours. Any other flavor may
be substituted for chocolate.
Coffee F rappe. See Beverages.
Coffee Mousse requires one cup-
ful of very strong coffee, the yolks
of two eggs, half a cupful of sugar,
and two quarts of whipped cream,
measured after whipping. Beat eggs
and sugar together, add the coffee,
and cook in a double boiler for four
minutes, stirring constantly. Cool,
add the whipped cream, and put in
the freezer. Cover the can, cork up the
aperture where the beater goes in,
and pack in ice and salt. About five
pints of salt will be necessary, and
the mousse should stand from four to
six hours to be perfect.
Currant Mousse. — Put a quart of
ripe currants in a saucepan, with
just enough water to keep them from
burning, and cook slowly until the
juice runs freely. Squeeze them,
and measure the juice. To a pint
of this allow I lb. of white sugar.
Put both on the fire and bring to a
boil. Beat six eggs very light in a
bowl, and pour upon them the boiling
juice, stirring the mixture vigorously.
Return to the stove and cook until it
thickens, beating all the while.
Turn it out to cool, continue to beat it
for a few minutes after it comes from
the fire, and freeze. Raspberries,
strawberries, or other fruits may be
used instead of currants.
Lemon Sherbet is made of half a
pint of lemon-juice, the grated rind of
two lemons, one pint of sugar, and a
scant quart of water. Boil the water
and sugar together twenty minutes,
and when this syrup is cool add the
other ingredients. Orange sherbet is
made in the same way, also rasp-
berry and currant. All fruit sher-
bets are improved by the addition of
a little lemon- juice, two lemons to a
pint of fruit juice and a quart of wa-
ter, and in every case they are finer if
the sugar and water are first made into
a syrup by boiling twenty minutes.
Maple Mousse. — Beat the yolks of
six eggs light. Pour upon them
three-quarters of a cupful of maple
syrup, made very hot. Put over the
fire in a double boiler and cook, stir-
ring all the while, until it thickens.
Take from the stove, and beat until
it cools. Whip half ~a pint of crea✪ Maple Moussem,
and beat the whites of the eggs to a
stiff froth. Stir very lightly into the
custard, turn into a melon-shaped
203
Mousse a la Bernhardt ICE-CREAMS
Sorbets
mould, and pack in ice and salt, as
for ice-cream. It should stand in this
for at least four hours.
Mousse a la Sarah Bernhardt.— ✪ Mousse a la Sarah Bernhardt
Page 231 · 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
Chocolate F rappe. See Beverages.
Chocolate Parfait. — Make a chocolate cream, with the addition of eggs ; let it just heat on the fire, then pass through a tamis; ice this mixture, working in a little whipped cream and syrup. When a smooth ice -custard is obtained, put it in the mould in ice for two hours. Any other flavor may be substituted for chocolate.
Coffee F rappe. See Beverages.
Coffee Mousse requires one cupful of very strong coffee, the yolks of two eggs, half a cupful of sugar, and two quarts of whipped cream, measured after whipping. Beat eggs and sugar together, add the coffee, and cook in a double boiler for four minutes, stirring constantly. Cool, add the whipped cream, and put in the freezer. Cover the can, cork up the aperture where the beater goes in, and pack in ice and salt. About five pints of salt will be necessary, and the mousse should stand from four to six hours to be perfect.
Currant Mousse. — Put a quart of ripe currants in a saucepan, with just enough water to keep them from burning, and cook slowly until the juice runs freely. Squeeze them, and measure the juice. To a pint of this allow I lb. of white sugar. Put both on the fire and bring to a
boil. Beat six eggs very light in a bowl, and pour upon them the boiling juice, stirring the mixture vigorously. Return to the stove and cook until it thickens, beating all the while. Turn it out to cool, continue to beat it for a few minutes after it comes from the fire, and freeze. Raspberries, strawberries, or other fruits may be used instead of currants.
Lemon Sherbet is made of half a pint of lemon-juice, the grated rind of two lemons, one pint of sugar, and a scant quart of water. Boil the water and sugar together twenty minutes, and when this syrup is cool add the other ingredients. Orange sherbet is made in the same way, also raspberry and currant. All fruit sherbets are improved by the addition of a little lemon- juice, two lemons to a pint of fruit juice and a quart of water, and in every case they are finer if the sugar and water are first made into a syrup by boiling twenty minutes.
Maple Mousse. — Beat the yolks of six eggs light. Pour upon them three-quarters of a cupful of maple syrup, made very hot. Put over the fire in a double boiler and cook, stirring all the while, until it thickens. Take from the stove, and beat until it cools. Whip half ~a pint of cream, and beat the whites of the eggs to a stiff froth. Stir very lightly into the custard, turn into a melon-shaped
Mousse a la Bernhardt ICE-CREAMS
Sorbets
mould, and pack in ice and salt, as for ice-cream. It should stand in this for at least four hours.
Mousse a la Sarah Bernhardt.—
Records on this page
Maple MousseCurrant MousseLemon SherbetMousse a la Sarah Bernhardt