CHAPTER XXIII.
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] |
| Currant 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] |