Cream a la Diplomate

Ingredients

• 1oz. of gelatine
• 1 teacupful of cold water
• 1 pint of Cream
• 6oz. of sugar
• 1 teaspoonful of vanilla flavouring
• 1 tablespoonful of light wine
• 1 breakfast-cupful of mixed candied fruit

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Warm Cream in a saucepan, whip it, and remove froth.

3. 3

   Add milk to make 1 pint, then add sugar and boil.

4. 4

   Stir in gelatine until dissolved, strain into a basin with whipped egg whites, add vanilla and wine.

5. 5

   When thickening, add whipped Cream and candied fruit.

6. 6

   Mould on ice until set.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 536. The excerpt below is the record exactly as published.

Cream a la Diplomate. — Put loz. of gelatine into 1 teacupful of cold water, and let it soak. Put 1 pint of Cream into a saucepan, and place it over the fire for a few minutes to slightly warm. Whip it, and remove the froth. Then add sufficient milk to the cream that is left to make 1 pint altogether, put in 6oz. of of sugar, and boil up. When it boils, add the gelatine, stirring- well until the latter dissolves ; then strain it through a sieve into a basin in which the whites of four eggs have been previously whipped, and add 1 teaspoonful of vanilla flavouring- and 1 tablespoonful of light wine. Stir well, and when it begins to thicken add the whipped Cream and, when thick enough to drop, 1 breakfast-cupful of mixed candied fruit. Put it into a mould on ice, and when quite set turn it out and garnish with angelica leaves, wine-jelly, or fruit. A pint of blanched almonds or pistachio-nuts finely chopped may be used instead of, or as well as, the candied fruit. Cream a la Patissiere. — Separate the yolks and whites of six eggs, and beat the whites to a stiff froth with 2 table- spoonfuls of caster sugar -, put the yolks of the eggs into a basin with a little less than a teacupful of milk, and beat them well. Put 3 table-spoonfuls of caster sugar into a lined saucepan with J table-spoonful of potato-flour and three-parts of a breakfast-cupful of milk ; then mix in the beaten yolks of the six eggs, place the saucepan over a slow fire, and stir the contents with a wooden spoon until thick ; but they must not boil, or the eggs will curdle. Move the saucepan to the side of the fire, and stir in gradually the beaten whites of the eggs. Dissolve Joz. of gelatine in warm water and strain it into the above mixture ; season to taste with any kind of essence, and turn it into a mould. When the Cream is a little cooler, pack the mould in pounded ice and salt until ready to serve. Cream and Ancliovy Toast. — Cut four slices of bread about J,in. in thickness, then cut each into halves and trim off the crusts. Put a lump of butter in a stewpan, place it over the fire until the blue smoke rises, then put in the pieces of bread and fry them a golden brown. When fried, put them on a sheet of kitchen-paper to drain. Beat the yolks of two eggs in a basin and mix with them 2 table-spoonfuls of chopped olives, 1 table-spoonful of anchovy paste, 1 breakfast-cupful of Cream, and 2oz. of butter. Season to taste with cayenne pepper and mushroom ketchup. Stand the basin in a saucepan Cream — continued. with hot water to about three-parts its height, place it over the fire, and stir the contents until thick. Put the squares of fried bread on a dish, pour the contents of the basin over them, and leave until cold. Skin and bone five or six anchovies, Fig. 561. Cream and Anchovy Toast. and divide each into four fillets ; whip J pint of Cream to a stiff froth, and pile it on the top of the anchovy mixture when quite cold. Lay the fillets of anchovies lightly on the top of the Cream, and serve (see Pig. 561). Cream -with Barley (Creme d'Org-e). — Put 1 pint each of milk and water into a stewpan with 1 breakfast-cupful of pearl barley, and boil until the latter is soft. Bub the barley through a fine sieve, and mix in with it 1 pint of Cream, 2oz. of butter, 3 table-spoonfuls of caster sugar, two whole eggs well whisked, and a quarter of a grated nutmeg. Put this mixture into the saucepan again, and place it on the fire to simmer gently for an hour, stirring continually. It may be either served in glasses or baked in a dish ; in either case from three to four more eggs will be required. Cream Biscuits. — (1) Put Jib. of flour into a basin, make a hollow in the centre and work in J teacupful of Cream, the whites of three eggs, loz. of sugar

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