Almond Sponge in Aspic a la Violet

Ingredients

• Yolks of three eggs
• half cup sugar
• teaspoon cornstarch
• a cup hot milk
• three tablespoons chopped almonds
• two chopped bitter almonds
• six tablespoons dissolved Cox’s gelatine

Method

1. 1

   Stir yolks with sugar and cornstarch, flavor with brandy.

2. 2

   Add chopped almonds and hot milk, stir on stove until thickened, then put on ice.

3. 3

   When cold, add beaten egg whites.

4. 4

   Leave in mould on ice until ready to serve.

5. 5

   Dip in warm water, turn out, and garnish with spun sugar.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 508. The excerpt below is the record exactly as published.

Almond Sponge in Aspic a la Violet Eponge a l’Amande en Aspic, a la Violet Glaze a melon mould with aspic, decorate with a large rose made from almond paste in the centre and little roses all round. Fill with aspic — to the height of the roses — and with the almond sponge. Almond Sponge. Yolks of three eggs, stir with half cup sugar and teaspoon cornstarch, flavor with brandy. Put in three table¬ spoons chopped almonds and two chopped bitter almonds. Stir on the stove with a cup hot milk until thickened, put on ice, add six tablespoons dissolved Cox’s gelatine. When it begins to get cold, add whites of three eggs that have been beaten to a stiff froth, leave the mould on ice until ready to serve. Dip in warm water, turn out on a paper doily, garnish with spun sugar. 347 AMERICAN COOK BOOK Spaghetti Baskets with Almond Cream, a la Fanchonette Corbeilles de Spaghetti, Creme d’Amandes, a la Fanchonette Select nice red apples, cut (with the skin on) in slices about half inch thick — all the same size; stick from nine to thirteen toothpicks in. Cook the spaghetti; twist all around the toothpicks, in and out in a basket style, until all are covered; put on each end of every toothpick a piece of maraschino cherry and a piece of an¬ gelica; glaze with lemon aspic; fill with almond cream, stick in a handle of orange peel that has been left in water until stiff, tie a bow of wfflite ribbon on. Arrange on a platter; garnish with spun sugar. Almond Cream. One cup whipped cream, two tablespoons dissolved Cox’s gelatine, three tablespoons chopped almonds

Cook this with the app: pantry check, scaling, and the assistant.