Wine Jelly with Whipped Cream
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 185. The excerpt below is the record exactly as published.
Wine jelly with whipped cream Assorted cakes Coffee Omelette Imperatrice. Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center. Pour thin cream sauce around the omelet. Puree of white bean soup, Allemande. Make a puree of white beans as described elsewhere. Add four Frankfort sausages, peeled and cut in thin slices. Sugar-cured ham glace. Put a ham in a kettle and cover with cold water. Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours. Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan, put a pint of sherry wine in the bottom, set in oven, and roast until brown. Serve on a platter garnished with watercress. Serve champagne sauce separate. Wine jelly with whipped cream. Make some wine jelly as described elsewhere. Pour into -moulds and set in ice box until firm. Unmould on a cold dish, and decorate with sweetened whipped cream
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