Macedoine Fruit a la Bavarian

Ingredients

• two cups whipped cream
• three tablespoons powdered sugar
• two tablespoons brandy
• one cup macedoine fruit
• six tablespoons dissolved Cox’s gelatine

Method

1. 1

   Glaze mould with aspic and decorate with different kinds of macedoine fruits.

2. 2

   Cover with lemon aspic and fill.

3. 3

   Stir gelatine, sugar, and brandy in a saucepan on ice; thicken, stir in macedoine fruit, then add whipped cream carefully.

4. 4

   Leave on ice until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 532. The excerpt below is the record exactly as published.

Macedoine Fruit a la Bavarian Macedoine de Fruits a la Bavaroise Glaze mould with aspic and decorate it by putting different kinds of macedoine fruits in the mould. Then cover with the lemon aspic and fill. Filling. Two cups whipped cream, three tablespoons powdered sugar, two tablespoons brandy, one cup macedoine fruit, six table¬ spoons dissolved Cox’s gelatine. Put saucepan on ice; add gel¬ atine, sugar, and brandy; thicken; stir in the macedoine fruit; last add the whipped cream, carefully. Leave on ice until ready to serve. Turn out on a paper doily. Serve with whipped cream. Fruit Pastries ( Tourtes ) a la Fanchonette Roll puff paste very thin, line cake tins, fill with beans or pieces of stale bread, bake. When baked, scoop out. Put the fruit of different kinds on a broiler and glaze. Glaze. Half cup water, two tablespoons dissolved Cox’s gelatine, one small tablespoon cornstarch, one tablespoon sugar, juice of half lemon; thicken water with the cornstarch dissolved in half cup water, add sugar, lemon juice, and gelatine, stir slowly on stove; when cooked, stir on ice. Color according to the fruit; if oranges, color orange; if strawberry, color red. Glaze. Put a green leaf in each, fill the basket with the fruit. Ar¬ range on a platter with whipped cream in the centre. St. Honore Cake ( Gateau St. Honore) a la Hammond Roll out puff paste, cut two layers, and bake. Then cut out some small individual ones with a biscuit cutter — say six or seven — and bake. When ready, put a little fruit in between the two layers and put together, sprinkle a little sugar on top. Arrange the small patties all around that have been frosted white, fasten them with a little boiled sugar. Then put a quarter of orange in between each piece of pastry and raise the rest of them from the inside to meet. Fasten a small maraschino cherry on each orange and garnish with spun sugar all around. Serve with whipped cream in the centre as a dessert for luncheon or dinner. Vanilla ice cream can be served in the centre of this dish instead of the whipped cream. Fruit Cake ( Gateau ieuillete aux Fruit ) a la Hildur Roll out puff paste, cut in two large layers, press a smaller cutter in the centre making a ring, but leave the centre in until it is baked. When baked, cut out centre, put one ring on top of another, stick together with a little jam, currant jelly, or marmalade. Glaze with sugar. Decorate with currant jelly; in the centre with whipped cream, or any kind of chartreuse of apple, stewed fruit, etc.; and with spun sugar all around. This is to be served immediately after it is made. Prune Pudding ( Pouding aux Pruneaux) a la Valois One pound prunes, half cup milk, six tablespoons dissolved Cox’s gelatine

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