Harlequin Jelly

Ingredients

• some calf's-foot jelly
• divide it into six portions

Method

1. 1

   Flavour and colour each portion differently, set on ice, whip each separately, and fill the mould with alternate layers of the jellies.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 60. The excerpt below is the record exactly as published.

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, and sweeten to taste ; divide it in half, and flavour one half with essence of coffee till it becomes the colour of a brown egg. Flavour the other half with maraschino. Fill half the eggs with the brown mixture, and the rest with the white ; place on ice, and when frozen enough turn out. Turn out the green border and arrange the white and brown eggs in it, resembling a nest as much as possible. A few threads of spun sugar spun over the border add to its natural appearance. Iced Souffle Take the yolks of six eggs, place them in a basin, and whisk them over a pan of hot water till they become light. Then whisk them over a basin of broken ice till cold. Mix in them a pint of whipped cream flavoured with a gill of serina liqueur and then the whipped whites of eggs. Pour the mixture into the souffle dish, surround it with a band of paper two inches higher than the dish, and place on ice for five or six hours. Just l6o COOKERY A LA MODE before sending it to table sprinkle some grated ratafia biscuits on the top, also a few pistachio-kernels grated, and remove the paper and put it in the outer souffle-dish. Harlequin Jelly Make some calfs-foot jelly, divide it into six portions

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