649. Gelee au Panch. — ^ lb. loaf sugar, 2 lemons,
1^ oz. best French gelatine, a wineglassful of Kirsch,
a wineglassful of rum, a wineglassful of sherry,
^ inch cinnamon, 1 egg, 20 coriander seeds, 1 gill of
cream, ^ oz. castor sugar.
Put the sugar in a copper stewpan, add a pint of
water, and boil to a syrup ; add the thinly peeled rind
of the lemons, and the gelatine previously soaked ; when
the latter is dissolved, put in the liqueur and wine,
cinnamon and coriander seeds ; also the juice of the
lemons. Bring it again to a boil, let it cool a little.
Beat up the white and shell of one egg, stir in, bring
slowly to a boil ; strain through a jelly-bag, and pour
in a mould to set. When turned out, fill the centre of
626 EECHERCHE COOKERY.
the jelly with whipped cream, sweeten with castor
sugar, and serve.
650. Gelee aux Fraises. — Pick half a pound of small
red strawberries, pulp them a little and put them in an
earthen pan. Have ready a pint of syrup (made with
half a pound of sugar and a pint of water), pour it over
the fruit after the first heat is ofi', cover with strawberry
leaves, and let it stand for an hour.
Put two ounces of soaked gelatine into a stewpan ;
add one pint of water, the juice of a lemon, and the
strawberry syrup strained ; clarify with two whites of
eggs, strain through a jelly-bag until transparent ; mask
a mould with a little jelly on the ice, then ornament
wdth large ripe strawberries, and fill the mould with jelly
when the latter is cold enough to allow the strawberries
used for ornamenting to set.
651. Gelee au Vin de Champagne. — 1 quart water,
2^ oz. gelatine (French leaf), 1 orange, 2 lemons, 12 oz.
lump sugar, h pint sherry, 2 cloves, 1 inch cinnamon,
1 dessert-spoonful coriander seeds, ^ pint of champagne,
2 whites of eggs and shells.
Dissolve the gelatine in the water, add the juice of
orange and lemons, also half of the x^eel (cut very thin);
put this, together with the other ingredients, in a stew-
pan, whisk the whites of eggs, crush the shell and add
also. Put upon a slow fire, stirring frequently. As
soon as it boils move the pan on the side of the stove,
pour in a tablespoonful of cold water, and let simmer
very gently for about ten minutes. Strain through a
wetted cloth or jelly bag, or through filtering paper.
Pour into a mould and let it set on the ice. Immerse
in lukewarm water. Wipe the mould, and turn out
quickly on a dish.
652. Macedoine de Fruit a la Gelee. — IJ pint
wine jelly, strawberries, apricots, peaches, gages, raisins
or other kinds of fruit.
Dissolve the jelly. Place a copper jelly-mould in a
shallow pan of broken ice, pour in a little jelly; let
it set. Arrange a layer of fi'uit neatly, cover with
COLD SWEETS AND ICES. 627
jelly, and when this is set pour in some more jelly,
more layers of fruit, alternating with different kinds.
Continue this until the mould is full, but great care
must be taken to see that each layer is quite set before
another is put in. When fresh fruit cannot be obtained
use bottled or tin fruits, but dry each piece on a cloth
before it is set in the jelly. Keep the mould on ice
until set, then immerse in tepid water, turn out on to
a folded napkin or on a silver dish, and serve.
Page 287
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
649. Gelee au Panch. — ^ lb. loaf sugar, 2 lemons,
1^ oz. best French gelatine, a wineglassful of Kirsch,
a wineglassful of rum, a wineglassful of sherry,
^ inch cinnamon, 1 egg, 20 coriander seeds, 1 gill of
cream, ^ oz. castor sugar.
Put the sugar in a copper stewpan, add a pint of
water, and boil to a syrup ; add the thinly peeled rind
of the lemons, and the gelatine previously soaked ; when
the latter is dissolved, put in the liqueur and wine,
cinnamon and coriander seeds ; also the juice of the
lemons. Bring it again to a boil, let it cool a little.
Beat up the white and shell of one egg, stir in, bring
slowly to a boil ; strain through a jelly-bag, and pour
in a mould to set. When turned out, fill the centre of
626 EECHERCHE COOKERY.
the jelly with whipped cream, sweeten with castor
sugar, and serve.
650. Gelee aux Fraises. — Pick half a pound of small
red strawberries, pulp them a little and put them in an
earthen pan. Have ready a pint of syrup (made with
half a pound of sugar and a pint of water), pour it over
the fruit after the first heat is ofi', cover with strawberry
leaves, and let it stand for an hour.
Put two ounces of soaked gelatine into a stewpan ;
add one pint of water, the juice of a lemon, and the
strawberry syrup strained ; clarify with two whites of
eggs, strain through a jelly-bag until transparent ; mask
a mould with a little jelly on the ice, then ornament
wdth large ripe strawberries, and fill the mould with jelly
when the latter is cold enough to allow the strawberries
used for ornamenting to set.
651. Gelee au Vin de Champagne. — 1 quart water,
2^ oz. gelatine (French leaf), 1 orange, 2 lemons, 12 oz.
lump sugar, h pint sherry, 2 cloves, 1 inch cinnamon,
1 dessert-spoonful coriander seeds, ^ pint of champagne,
2 whites of eggs and shells.
Dissolve the gelatine in the water, add the juice of
orange and lemons, also half of the x^eel (cut very thin);
put this, together with the other ingredients, in a stew-
pan, whisk the whites of eggs, crush the shell and add
also. Put upon a slow fire, stirring frequently. As
soon as it boils move the pan on the side of the stove,
pour in a tablespoonful of cold water, and let simmer
very gently for about ten minutes. Strain through a
wetted cloth or jelly bag, or through filtering paper.
Pour into a mould and let it set on the ice. Immerse
in lukewarm water. Wipe the mould, and turn out
quickly on a dish.
652. Macedoine de Fruit a la Gelee. — IJ pint
wine jelly, strawberries, apricots, peaches, gages, raisins
or other kinds of fruit.
Dissolve the jelly. Place a copper jelly-mould in a
shallow pan of broken ice, pour in a little jelly; let
it set. Arrange a layer of fi'uit neatly, cover with
COLD SWEETS AND ICES. 627
jelly, and when this is set pour in some more jelly,
more layers of fruit, alternating with different kinds.
Continue this until the mould is full, but great care
must be taken to see that each layer is quite set before
another is put in. When fresh fruit cannot be obtained
use bottled or tin fruits, but dry each piece on a cloth
before it is set in the jelly. Keep the mould on ice
until set, then immerse in tepid water, turn out on to
a folded napkin or on a silver dish, and serve.