Gelee en Mascarade

Ingredients

• some calf's-foot jelly
• colour it with sap green
• flavour it with curacoa
• some whipped cream
• half its quantity in pale-coloured jelly

Method

1. 1

   Make or melt the calf's-foot jelly, colour and flavour it.

2. 2

   Whisk it to a froth, fill a round border-mould, and place on ice.

3. 3

   Whip cream, divide and flavour half with coffee and the other half with maraschino.

4. 4

   Fill the moulds with the mixtures, arrange in a nest-like shape, and add spun sugar.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 59. The excerpt below is the record exactly as published.

Gelee en Mascarade (Jelly in Fancy Dress) Make some calf's-foot jelly, or melt one of Lazenby's calf's-foot jellies. Colour it with sap green and flavour it with curacoa. When the jelly is cold) whisk it to a froth, then fill a round border-mould with it and place it on ice. Take some egg-moulds, or, if not at hand, blow the contents from a new- laid egg. Whip some cream and add to it half its quantity in pale-coloured jelly

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