Pyramid of Chestnuts (Pyramide de Marrons)

Ingredients

• £ lb. peeled chestnuts
• i pt. milk
• 6 oz. sugar
• 2 oz. sugar
• j Juice of | lemon
• Flavouring
• Custard sauce

Method

1. 1

   Remove the two skins from the chestnuts, put them into a saucepan with the milk and simmer by the side of the fire until they are soft and the milk absorbed.

2. 2

   Add the sugar towards the end of the cooking.

3. 3

   When ready, rub the chestnuts through a wire sieve and flavour the puree with vanilla or any other flavouring preferred.

4. 4

   The puree should be of a nice thick consistency.

5. 5

   Arrange it in a pyramid in the centre of a dessert dish, making the sides very smooth with the blade of a knife, and set aside until quite cold.

6. 6

   Make a caramel with the sugar and lemon juice, rather brown in colour, and pour it slowly over the pyramid, commencing at the top, so that it hardens by degrees on reaching the base.

7. 7

   Pour round some custard sauce, flavoured with vanilla.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 698. The excerpt below is the record exactly as published.

Pyramid of Chestnuts (Pyramide de Marrons) £ lb. peeled chestnuts. i Caramel. \ pt. milk. 6 oz. sugar. 2 oz. sugar. j Juice of | lemon. Flavouring. | Custard sauce. Remove the two skins from the chestnuts, put them into a saucepan with the milk and simmer by the side of the fire until they are soft and the milk absorbed. Add the sugar towards the end of the cooking. When ready, rub the chestnuts through a wire sieve and flavour the puree with vanilla or any other flavouring preferred. The puree should be of a nice thick consistency. Arrange it in a pyramid in the centre of a dessert dish, making the sides very smooth with the blade of a knife, and set aside until quite cold. Make a caramel with the sugar and lemon juice, rather brown in colour, and pour it slowly over the pyramid, commencing at the top, so that it hardens by degrees on reaching the base. Pour round some custard sauce, flavoured with vanilla. Sufficient for 4 or 5 persons. Probable cost. Is. 1941. Chocolate and Orange Custard 1J pts. milk. | 2 table-sps. sugar. 2 table-sps. cornflour. 2 eggs. Vanilla essence. 2 oz. chocolate. I 2 or 3 oranges. Put 1 pint of milk into a saucepan and bring it to the boil, add the cornflour mixed smoothly with 1 gill of milk, and stir and cook well about 10 minutes. Grate or shred the chocolate, and dis- solve it in a small saucepan with the remainder of the milk. Add this to the cornflour and mix until smooth. Then remove the saucepan from the fire, add the yolks of eggs, sugar, and vanilla, and let the mixture cool. Remove the skin and all white pith from the oranges. Slice them thinly, re- moving the seeds, and lay them in a glass dish. Pour the chocolate mixture over. Whip the whites of eggs to a stiff froth, add a little sugar and pile on the top of the custard. Place the dish on ice or in a very cool place, and serve as cold as possible. Note. — Other fruits may be used instead of the oranges. If tinned fruit is employed, some of the syrup should be mixed with the chocolate custard. Sufficient for 4 or 5 persons. Probable cost, Is. COLD SWEETS, JELLIES, AND CREAMS 435 1942. Chocolate Mould, 1 (Moule au Chocolat) 2 oz. chocolate. 3 gills of milk. 2 yolks of eggs. £ oz. gelatine. 1 or 2 oz. sugar. A few drops of vanilla. Break the chocolate in small pieces and put it into a lined saucepan with 1 gill of milk. Dissolve slowly over the fire, and cook until smooth. Then remove the saucepan from the fire, and add the remainder of the milk, the gelatine, sugar, and yolks of eggs. Stir again over the fire until almost boiling and until the gelatine is dissolved. Strain into a basin, add a few drops of vanilla, and cool slightly. Then pour into a wet mould and set aside until firm. Turn out when wanted, and serve plain or with whipped cream. Note. — This pudding may be made less rich by omitting the yolks of eggs. Sufficient for 3 or 4 persons. Probable cost, 6 d. 1943. Another Way, 2 Make in the same way as Cornflour Mould, mixing 2 oz. powdered chocolate with the cornflour and milk. If cake chocolate is used, it should be grated or shred down and dissolved in a small quantity of the milk, before the larger quantity is poured into the saucepan. Note. — Robinson’s patent barley may be used instead of cornflour. 1944. Coffee Mould (Moule au Cafe) & pt. milk

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