Creme a la Fomaine

Ingredients

• 3 oz. Jordan almonds
• 1 oz. bitter almonds
• 1 pint milk
• 1 \\ gill cream
• 4 oz. loaf sugar
• 1 tablespoonful orange-jloioer water
• 1 oz. French gelatine
• 4 yolks of eggs

Method

1. 1

   Blanch and peel the almonds, chop finely, and soak in cold water.

2. 2

   Boil the milk, add sugar, and stir in the browned almonds.

3. 3

   Stir in the yolks of eggs and let bind over heat, then strain through a fine sieve.

4. 4

   Soak the gelatine in cold water, drain, dissolve, and strain into the cream.

5. 5

   Add orange-flower water while warm, whip the cream, and fold in lightly.

6. 6

   Pour into a mould, chill on ice, and when set, turn out and garnish with preserved fruit or compote before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 461. The excerpt below is the record exactly as published.

Creme a la Fomaine — 3 oz. Jordan almonds and 1 oz. bitter almonds, 1 pint milk, 1 \ gill cream, 4 oz. loaf sugar, 1 tablespoonful orange-jloioer water, 1 oz. French gelatine, 4 yolks of eggs

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