Cream (a la Valois)

Ingredients

• three or four spongecakes
• a wine-glassful of sherry
• one pint of boiling milk or cream
• an ounce and a half of the best isinglass
• a table-spoonful of brandy
• the same of lemon-juice

Method

1. 1

   Arrange spongecake slices with jam on a dish, pour sherry over them.

2. 2

   Pour boiling milk or cream over isinglass, sweeten, and add brandy and lemon juice.

3. 3

   Stir well, pour a little into an oiled mould, let it set, place sponge biscuit on it, fill the mould with remaining cream, and when firm, turn it on a glass dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 419. The excerpt below is the record exactly as published.

Cream, (a la Valois). — Cut three or four spongecakes into thin slices. Arrange them on a dish with a little jam spread on each, and pour over them a wine-glassful of sherry. Pour one pint of boiling milk or cream over an ounce and a half of the best isinglass. Sweeten it, and add a table-spoonful of brandy and the same of lemon- juic

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