Gelee d la Polonaise

Ingredients

• 1^ pint maraschino jelly
• 1 pint milk
• ½ oz. corn-flour
• ½ oz. gelatine
• 1 oz. sugar
• 2 yolks of eggs
• ½ teaspoonful vanilla essence
• 1 tablespoonful maraschino

Method

1. 1

   Mix the corn-flour with a little cold milk, boil up the remainder of milk with the sugar, then add the mixed corn-flour and stir while it boils; soak the gelatine in water and add it to the above, beat up the yolks of eggs and add them also.

2. 2

   Allow the eggs to bind, and strain the whole into a basin, then add the flavouring essence and the maraschino.

3. 3

   Pour this into a flat mould and let it set on the ice.

4. 4

   Unmould and cut the custard into small diamond blocks or cube shapes.

5. 5

   Set these in a fancy border mould in layer with the jelly.

6. 6

   When the mould is full place it in a cool place to set.

7. 7

   Turn out and serve as a cold dinner or luncheon sweet.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 466. The excerpt below is the record exactly as published.

Gelee d la Polonaise. — 1^ pint maraschino jelly (No. 1709), 1 pint milk, \ oz. corn-flour, \ oz. gelatine, 1 oz. sugar, 2 yolks of eggs, % teaspoonful vanilla essence, 1 tablespoonful maraschino. Mix the corn-flour with a little cold milk, boil up the remainder of milk with the sugar, then add the mixed corn-flour and stir while it boils ; soak the gelatine in water and add it to the above, beat up the yolks of eggs and add them also. Allow the eggs to bind, and strain the whole into a basin, then add the flavouring essence and the maraschino. Pour this into a flat mould and let it set on the ice. Unmould and cut the custard into small diamond blocks or cube shapes. Set these in a fancy border mould in layer with the jelly. When the mould is full place it in a cool place to set. Turn out and serve as a cold dinner or luncheon sweet. ENTREMETS FROIDS, ETC. (COLD SWEETS, ETC.) 543 1714. Mousseline de Gelee, Napolitaine. — 1 quart wine jelly (No. 1705), 3 ivhites of eggs, 1 teaspoonful vanilla essence,

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