pulp. Rub through a hair sieve, and let cool a little ;
whip the cream, sweeten with sugar, and mix with the
pulp. Fill up the lined mould with this, but not until
it commences to set, and put the mould on the ice.
When thoroughly set, turn out on to a folded napkin,
and serve.
662. Bordure de Marions a la Chantilly. — About
1 quart chestnuts, half their weight of loaf sugar, about
1 pint milk, i oz. French leaf gelatine, 2 inches vanilla
po(3, 1 gill cream, ^ oz. vanilla sugar, 1 oz. chocolate,
1 gill sweet jelly.
Wipe and shell the chestnuts, scald them in boiling
water, and remove the skins. Cook till tender in milk,
together with the vanilla pod. When done, take out
the vanilla and rub through a wire sieve. Put the loaf
sugar in a stewpan, add about a gill of water, and
reduce to a syrup. Dissolve the gelatine, and strain
with the syrup ; mix the chestnut juice with this, and
stir over the fire until it becomes quite smooth ; turn
into a basin and let cool. Melt the chocolate with the
jelly, strain and let cool a little ; mask the inside of a
border-mould with this, and put on the ice to set ; then
fill up with the half- set chestnut mixture and keep cool
to set well. Whip the cream till stiff, sweeten with
vanilla sugar, and put on a sieve to drain. Immerse
the mould in tepid water, wipe it with a cloth, turn out
on a dish. Dress the cream in the centre in the shape
of a pyramid, and serve.
663. Bordure aux Prunes a la Creme. — 1 lb. prunes,
^ lb. loaf sugar, 1 gill claret, the rind of half a lemon
thinly cut, 1 inch cinnamon stick, ^ oz. leaf gelatine,
1 gill cream.
Stone the prunes, put them on the fire in a fire-
proof pot or stewpan with the lemon rind, cinnamon,
claret, sugar, and just a little water. Stew slowly until
tender, adding a little more claret if needed ; take out
cinnamon and lemon rind. Pass through a fine sieve,
dissolve the gelatine, and strain into the prepared pulp;
I oz. is reckoned to be sufficient for every pint of pulp.
COLD SWEETS AND ICES. 683
Mix well, cool a little, pour into a border- mould pre-
viously lined with clear wine jelly. When cold and set,
immerse in tepid water, turn out on a dish, decorate
with shreds of pistachio kernels and almonds. Whip
the cream, sweeten slightly with vanilla sugar, put it in
the centre of the mould, and serve.
664. Bordure de Figues a la Greme. — | lb. dried
figs, the rind of half a lemon, 1 oz. castor sugar, ^ oz.
French gelatine, J pint claret, 1 gill whipped cream.
Cut the figs into small pieces, put them into a stew-
pan with the sugar and lemon rmd ; moisten with the
claret, or, if preferred, with the same quantity of water
instead of the claret. Simmer gently on the stove or in
the oven until tender. Soak the gelatine, dissolve it,
and add to the figs. Remove the lemon rind, and put
the whole through a sieve. Stir in a little cream (about
^ gill), pour into a border-mould; when set, turn out on
a cold dish, put the whipped cream, slightly sweetened
with vanilla sugar, in the centre, and serve.
N.B. — The liquor put with the figs should be ahnost
absorbed by the time they are done.
665. Oranges Glacees a la Napolitaine. — 4 to 6 fine
even-sized oranges, vanilla custard, wine jelly, spinach
greening, 1 glass green Chartreuse.
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pulp. Rub through a hair sieve, and let cool a little ;
whip the cream, sweeten with sugar, and mix with the
pulp. Fill up the lined mould with this, but not until
it commences to set, and put the mould on the ice.
When thoroughly set, turn out on to a folded napkin,
and serve.
662. Bordure de Marions a la Chantilly. — About
1 quart chestnuts, half their weight of loaf sugar, about
1 pint milk, i oz. French leaf gelatine, 2 inches vanilla
po(3, 1 gill cream, ^ oz. vanilla sugar, 1 oz. chocolate,
1 gill sweet jelly.
Wipe and shell the chestnuts, scald them in boiling
water, and remove the skins. Cook till tender in milk,
together with the vanilla pod. When done, take out
the vanilla and rub through a wire sieve. Put the loaf
sugar in a stewpan, add about a gill of water, and
reduce to a syrup. Dissolve the gelatine, and strain
with the syrup ; mix the chestnut juice with this, and
stir over the fire until it becomes quite smooth ; turn
into a basin and let cool. Melt the chocolate with the
jelly, strain and let cool a little ; mask the inside of a
border-mould with this, and put on the ice to set ; then
fill up with the half- set chestnut mixture and keep cool
to set well. Whip the cream till stiff, sweeten with
vanilla sugar, and put on a sieve to drain. Immerse
the mould in tepid water, wipe it with a cloth, turn out
on a dish. Dress the cream in the centre in the shape
of a pyramid, and serve.
663. Bordure aux Prunes a la Creme. — 1 lb. prunes,
^ lb. loaf sugar, 1 gill claret, the rind of half a lemon
thinly cut, 1 inch cinnamon stick, ^ oz. leaf gelatine,
1 gill cream.
Stone the prunes, put them on the fire in a fire-
proof pot or stewpan with the lemon rind, cinnamon,
claret, sugar, and just a little water. Stew slowly until
tender, adding a little more claret if needed ; take out
cinnamon and lemon rind. Pass through a fine sieve,
dissolve the gelatine, and strain into the prepared pulp;
I oz. is reckoned to be sufficient for every pint of pulp.
COLD SWEETS AND ICES. 683
Mix well, cool a little, pour into a border- mould pre-
viously lined with clear wine jelly. When cold and set,
immerse in tepid water, turn out on a dish, decorate
with shreds of pistachio kernels and almonds. Whip
the cream, sweeten slightly with vanilla sugar, put it in
the centre of the mould, and serve.
664. Bordure de Figues a la Greme. — | lb. dried
figs, the rind of half a lemon, 1 oz. castor sugar, ^ oz.
French gelatine, J pint claret, 1 gill whipped cream.
Cut the figs into small pieces, put them into a stew-
pan with the sugar and lemon rmd ; moisten with the
claret, or, if preferred, with the same quantity of water
instead of the claret. Simmer gently on the stove or in
the oven until tender. Soak the gelatine, dissolve it,
and add to the figs. Remove the lemon rind, and put
the whole through a sieve. Stir in a little cream (about
^ gill), pour into a border-mould; when set, turn out on
a cold dish, put the whipped cream, slightly sweetened
with vanilla sugar, in the centre, and serve.
N.B. — The liquor put with the figs should be ahnost
absorbed by the time they are done.
665. Oranges Glacees a la Napolitaine. — 4 to 6 fine
even-sized oranges, vanilla custard, wine jelly, spinach
greening, 1 glass green Chartreuse.