Orange Chartreuse

Ingredients

• Make a quart of orange jelly
• Take some tangerine oranges
• a table-spoonful of lemon-juice
• half an ounce of isinglass
• a pint of cream

Method

1. 1

   Peel and section tangerine oranges, removing all white skin and pips.

2. 2

   Melt jelly and pour a little into a larger mould to set.

3. 3

   Layer oranges and jelly, then place a smaller mould inside, filling the space with more oranges and jelly.

4. 4

   Whip cream, flavor with pulped orange, and add dissolved isinglass.

5. 5

   Fill the inner space with cream, set on ice, and turn out.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 61. The excerpt below is the record exactly as published.

Orange Chartreuse Make a quart of orange jelly. Take some tan- gerine oranges, peel them and divide them into sec- tions, clearing away all white skin and pips. Melt the jelly enough to pour out. Have two plain round moulds, one an inch larger in diameter than the other. Pour a very little of the jelly at the bottom of the larger mould, let it set, then place on it some of the quarters of oranges in rounds ; cover with more jelly, but only enough to get a plain service. Lay on ice to set ; when quite firm, place the smaller mould inside, oiling the bottom which touches the jelly with sweet oil. The mould must be very accurately put in. In the space between the mould place quarters of orange, and then jelly, and so on, till the mould is full, but at each layer the mould must be put on ice. Whip up a pint of cream, flavour with some pulped and sweetened orange which has been tammied, dis- solve half an ounce of isinglass in a very little milk and add to it ; remove the inner mould by pouring warm water into it. Fill up the inner space with the cream set on ice, and turn out. M 2 164 COOKERY A LA MODE Ocean Flowers Make some jelly with white leaf gelatine sweetened to taste, flavoured with maraschino. Take some little fish moulds and fill them with vanilla cream coloured with Marshall's cherry red, into which some silver leaf has been sprinkled, and put them on ice for three hours. Take a plain round mould, chemise it with the white jelly ; when it is set, put in a little more of the white jelly and put on ice. Turn out the little fish-moulds and place them on the jelly as if swimming, placing just a little jelly in to keep them in place. Put again on ice and add more jelly to the depth of an inch and a half, put on ice again, place on more fish and ice, and then more jelly and so on till the mould is full ; when cold, turn out and dish and place round the base some whipped cream coloured green. Arrange it roughly to look like waves, and here and there place a little stiffly beaten white of Qgg to look like foam, and garnish with little shells of pink cream around. (See Plate XX.) Oyster Surprise ^ la Baden Powell Take some oyster-moulds and line them with some very pale calf's-foot jelly. Make some vanilla cream and place a piece the size and shape of an oyster in each mould, edged round with a little pa/e chocolate cream. Place on ice to set, then turn out and serve up on a mound of strawberry cream. Garnish with quarters of lemon made with gelatine SWEETS 165 and sugar, which are to be bought at most confec- tioners'. Orange Sandwiches Grate the yellow skin of an orange, then squeeze out the juice. Put half a pound of flour, three ounces of sugar, and two ounces of butter into a basin and sift into it half a tea-spoonful of soda ; rub the butter and flour well together till it is quite a paste. Put the yolks of three eggs into a basin, beat well, add the grated orange-juice and rind. Mix thoroughly, then add one tea-spoonful of cream of tartar and mix again ; pour all into the basin with the flour, &c., and mix well. Beat the whites of the three eggs till stiff and stir them in ; pour all into two well-buttered sandwich cake-tins and bake till ready. When cool, split, and spread with a mixture made thus : — One orange, three ounces of icing sugar, one white of egg. Grate the orange-rind, press out the juice and mix the sugar into it, beat the white stiffly and stir in. Spread it over the cakes ; put the two sides together and cut neatly. Pear Mould Take a tin of Bartlett pears or those sold in bottles, and arrange them in a mould in tiers, the pear to be turned in an opposite direction in each tier. Put the syrup into a saucepan with half an ounce of melted gelatine, a table-spoonful of lemon-juice

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