Macédoine of Fruit in Jelly

Ingredients

• two ounces of gelatine
• a pound of crushed sugar
• three whipped whites of egg
• the juice of a lemon
• a pint of water
• pieces of apple, pear, plums, cherries, and apricots

Method

1. 1

   Warm gelatine, sugar, egg whites, lemon juice, and water until boiling, then strain.

2. 2

   When cold, add champagne and fruit.

3. 3

   Fill a mould with layers of fruit and jelly, refrigerate until set, then serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 91. The excerpt below is the record exactly as published.

Macédoine of fruit in jelly. Stuffed lettuces. _ Wash, trim, blanch, and drain your lettuces, remove the centre leaves very carefully, fill with forcemeat of fowl and truffles (see 18th of December), or with quenelle stuffing ; tie the lettuces round with string, and cook in a stew-pan lined with slices of veal and bacon; season with carrots, onions, and a bouquet of mixed herbs, and moisten with stock. If the lettuces are preferred in white sauce, they must be warmed in béchamel sauce, thickened with yolks of egg, after being braised. Macédoine of fruit in jelly. Take two ounces ofgelatine, a pound of crushed sugar, three whipped whites of egg, the juice of a lemon, and a pint of water; warm in a preserving-pan, stir until it boils, and pass through a jelly bag ; if necessary, pass it a second time, as the jelly must be perfectly clear ; when cold, add half a bottle of champagne to it. Stew some pieces of apple, pear, plums, cherries, and apricots

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