Chapter XXIII
Reading edition
SWEET DISHES, OR ENTREMETS.
Page
To prepare Calf’s Feet Stock 453
To clarify Calf’s Feet Stock 454
To clarify Isinglass 454
Spinach Green, for colouring Sweet Dishes, Confectionary, or Soups 455
Prepared Apple or Quince Juice 456
Cocoa-nut flavoured Milk (for Sweet Dishes, &c.) 456
Remarks upon Compotes of Fruit, or Fruit stewed in Syrup 456
Compote of Rhubarb 457
—— of Green Currants 457
—— of Green Gooseberries 457
—— of Green Apricots 457
—— of Red Currants 457
—— of Raspberries 458
—— of Kentish or Flemish Cherries 458
—— of Morella Cherries 458
—— of the green Magnum Bonum, or Mogul Plum 458
—— of Damsons 458
—— of ripe Magnum Bonums, or Mogul Plums 458
—— of the Shepherd’s and other Bullaces 458
—— of Siberian Crabs 458
—— of Peaches 459
Another receipt for stewed Peaches 459
Compote of Barberries for Dessert 459
Black Caps, par excellence (for the Second Course, or for Dessert) 460
Gâteau de Pommes 460
Gâteau of mixed Fruits (good) 461
Calf’s Feet Jelly (entremets) 461
Another receipt for Calf’s Feet Jelly 462
Modern varieties of Calf’s Feet Jelly 463
Apple Calf’s Feet Jelly 464
Orange Calf’s Feet Jelly (Author’s receipt) 464
Orange Isinglass Jelly 465
Very fine Orange Jelly (Sussex Place receipt) 465
Oranges filled with Jelly 466
Lemon Calf’s Feet Jelly 467
Constantia Jelly 467
Rhubarb Isinglass Jelly (Author’s original receipt) (good) 468
Strawberry Isinglass Jelly 468
Fancy Jellies, and Jelly in Belgrave mould 469
Queen Mab’s Pudding (an elegant summer dish) 470
Nesselróde Cream 471
Crême à la Comtesse, or the Countess’s Cream 472
An excellent Trifle 473
Swiss Cream, or Trifle (very good) 473
Tipsy Cake, or Brandy Trifle 474
Chantilly Basket filled with whipped Cream and fresh Strawberries 474
Very good Lemon Cream, made without Cream 475
Fruit Creams, and Italian Creams 475
Very superior whipped Syllabubs 476
Good common Blanc-mange, or Blanc Manger (Author’s receipt) 476
Richer Blanc-mange 477
Jaumange, or Jaune Manger; sometimes called Dutch Flummery 477
Extremely good Strawberry Blanc-mange, or Bavarian Cream 477
Quince Blanc-mange (delicious) 478
Quince Blanc-mange, with Almond Cream 478
Apricot Blanc-mange, or Crême Parisienne 479
xxiiiCurrant Blanc-mange 479
Lemon Sponge, or Moulded Lemon Cream 480
An Apple Hedgehog, or Suédoise 480
Imperial Gooseberry-fool 480
Very good old-fashioned boiled Custard 481
Rich boiled Custard 481
The Queen’s Custard 481
Currant Custard 482
Quince or Apple Custards 482
The Duke’s Custard 482
Chocolate Custards 483
Common baked Custard 483
A finer baked Custard 483
French Custards or Creams 484
German Puffs 484
A Meringue of Rhubarb, or green Gooseberries 485
Creamed Spring Fruit, or Rhubarb Trifle 486
Meringue of Pears, or other fruit 486
An Apple Charlotte, or Charlotte de Pommes 486
Marmalade for the Charlotte 487
A Charlotte à la Parisienne 486
A Gertrude à la Créme 486
Pommes au Beurre (Buttered Apples) (excellent) 488
Suédoise of Peaches 488
Aroce Doce, or Sweet Rice à la Portugaise 489
Cocoa Nut Doce 490
Buttered Cherries (Cerises au Beurre) 490
Sweet Macaroni 490
Bermuda Witches 491
Nesselróde Pudding 491
Stewed Figs (a very nice Compote) 492