738. Pastry Cream sautéd.—Put the yolks of six eggs in a stewpan, with two good tablespoonfuls of sifted flour, mix quite smooth with a wooden spoon; then add a pint of boiling milk or cream, stir in by degrees, and place it over the fire, keeping stirred until it thickens, add an ounce of butter, six ounces of sugar, two ounces of crushed ratafias, a little orange-flower water, and three whole eggs, mix the whole well together, and stir it a few minutes longer over the fire until the eggs set; then pour it out upon a sauté-pan, previously oiled, and when quite cold cut it into pieces one inch wide and two and a half long, dip them in eggs and bread-crumbs twice over, the same as for croquettes, sauté them in the same manner, dress upon a napkin as high as you can, with sifted sugar over, they may be flavored also with vanilla or lemon. They may be varied in shape according to fancy.
[JELLIES.]
NOTHING, I am confident, will give you more pleasure than trying the receipts which I am now about giving you; they are for jellies, that is, those made from gelatinous substances of animal production. They are the most wholesome productions of cookery, and are slightly nourishing and fortifying without being exciting. You will find the receipts as simple as possible; and you will perceive that, when you have made the foundation stock to perfection, they may be varied in twenty or more different ways, by changing the flavor, fruits, or colors.
739. Jelly Stock, made from calf’s feet, requires to be made the day previous to being used. Take two calf’s feet, cut them up, and boil in three quarts of water; as soon as it boils remove it to the corner of the fire, and simmer for five hours, keeping it skimmed, pass through a hair sieve into a basin, and let it remain until quite hard, then remove the oil and fat, and wipe the top dry. Place in a stewpan one gill of water, one of sherry, half a pound of lump sugar, the juice of four lemons, the rinds of two, and the whites and shells of five eggs, whisk until the sugar is melted, then add the jelly, place it on the fire, and whisk until boiling, pass it through a jelly-bag, pouring that back again which comes through first until quite clear; it is then ready for use, by putting it in moulds or glasses.
740. Gelatine and Isinglass Jelly is made as above, using one ounce and a half of either, and boil in one quart of water, reduce to half; if not required very clear, as for lemon jelly, it need not be run through a bag, but merely through a fine sieve.
741. Hartshorn Jelly.—Use half a pound of hartshorn shavings, boil in three quarts of water, and reduce to one; proceed as before. Also Arney’s jelly powder can be used instead of any of the above, by dissolving in boiling water.