Chantilly

Ingredients

• one stale mould of sponge-cake
• one half pound cherries
• one glass of brandy
• one half pint double cream
• one ounce of sugar
• six drops of essence of vanilla

Method

1. 1

   Cut the top from the sponge-cake and scoop out the center.

2. 2

   Place on a glass dish, fill with cherries and brandy, and replace the top.

3. 3

   Whip cream with sugar and vanilla, then pour over the cake.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 115. The excerpt below is the record exactly as published.

CHANTILLY. 173 a strainer over the eggs. Stir this mixture well together and pour it into a jug. Place the jug in a pan of boiling water, and stir its contents until the eggs begin to thicken ; but take care they do not curdle. When cold, pour the custard into the glasses, and grate over the top a little nutmeg. NOTE.— To the above quantity one table-spoonful of brandy may be added if desired. Apple Hedgehog. — Two pounds apples, one quarter pound sugar, two ounces almonds, four table-spoonfuls of marma- lade, one gill cold water, the whites of two eggs. Place in a shallow sauce-pan the water, add to it three ounces of the sugar, place the sauce-pan over the fire, and stir the water and sugar till boiling. Pare nine apples of e^ual size, remove the cores, but do not cut them up, place the apples in the sauce-pan, and allow them to cook very slowly until soft, but take care not to let them break. Lift them carefully from the sauce-pan, place them on a flat dish, and fill the centres with the marmalade. Pare, core, and slice the remainder of the apples, place them in the sauce- pan, and let them cook till a pulp. Pile this pulp as high as possible over the apples and marmalade, and smooth all with a knife. Place now on a dry plate the whites of egg, and with a dry knife whip them to a stiff froth ; place an equal layer of this froth over the apples, spreading it smoothly with the knife. Put the almonds in a basin, cover them with boiling water, remove the skins, cut them in long strips, and stick very closely over the whites of egg. Place the dish now in a hot oven until the almonds are browned slightly, when the pudding is ready for use. To be eaten cold. Chantilly. — One stale mould of sponge-cake, one hah* pound cherries, one glass of brandy, one half pint double cream, one ounce of sugar, six drops of essence of vanilla

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