Blanch and skin a quarter of a pound of very green pistachios, which pound well in a mortar, with six ounces of sugar (upon which you have rubbed the rind of a lemon) and eight bitter almonds, have three quarters of a pint of milk boiling in a stewpan, into which put the above ingredients, with three quarters of an ounce of isinglass previously dissolved, boil a few minutes, then in another stewpan have the yolks of five eggs, pour the milk upon them and stir altogether over the fire till it thickens, then pour it into a bowl to cool, pound well in a mortar two or three good handfuls of spinach well washed, then place it in a strong cloth, which twist as tight as possible, thus squeezing all the juice out of it, which put into a small stewpan over the fire, the moment it boils it will curdle, pour it on the back of a silk sieve, then place the bowl with the other ingredients upon the ice, finish your cream as in the last, but at the moment of adding your whipped cream, add also some of the spinach from the back of the sieve sufficient to give it a beautiful light green colour.
No. 1245. Crème à l’Ananas.
Take the half of a middling-sized pineapple, peel it, and throw the rind into a stewpan containing a pint of boiling milk and an ounce of isinglass, cut the pineapple up into small strips and put them into a small preserving-pan, with half a pound of sugar and a wineglassful of sherry or water, place on the fire and let it boil to a thick syrup, in another stewpan have the yolks of five eggs, to which add the milk by degrees, stirring all the while, straining it through a sieve, place over the fire, keeping it stirred till thickening, then pass it through a tammie into a bowl, add the syrup with the pineapples, leave it to cool, then place it upon ice, and finish as for the crème à la vanille.
No. 1246. Crème aux Amandes.
Blanch and skin a quarter of a pound of sweet almonds, which dry and pound well with six ounces of lump sugar, put it into a stewpan, with the yolks of four eggs, mix well together, then in another stewpan have a pint of milk in which you have put an ounce of isinglass, boil until reduced to three quarters of a pint, pass through a tammie, and pour over the other ingredients, which stir over the fire till it thickens, when pour into your bowl, let remain till cold, stirring occasionally to keep it smooth, add two glasses of noyeau, and finish as in the last.
No. 1247. Crème d’Orange.
Rub the rind of two oranges upon six ounces of lump sugar, which pound and put into a small preserving-pan, with the juice of four large oranges, let the sugar dissolve, boil over the fire till forming a thick syrup, boil nearly a pint of milk in a stewpan, with an ounce of isinglass ten minutes, then pour it into another stewpan containing the yolks of five eggs, which place upon the fire, stirring until it thickens, but not boiling, pass it through a tammie, add the syrup from the orange, and finish as for the crème à la vanille.
No. 1248. Crème aux Fraises.
Prepare a cream as directed for crème à la vanille, and when ready to pour in your mould add half a pound of fresh gathered strawberries well picked, placing them here and there whilst putting it in the mould, and serve when ready.