2 lbs. strawberries
1 pint clear lemon jelly
¹⁄₂ pint cream
Sugar
¹⁄₂ oz. gelatine
Proceed as for orange chartreuse, using one pound of strawberries cut lengthways in half to decorate the jelly.
For the cream mash the rest of the strawberries with sufficient sugar to sweeten thoroughly. Put through a fine sieve. Whip the cream. Dissolve the gelatine in a very little hot water. Strain it, and when cool, but still quite liquid, add it slowly to the strawberry juice, stirring all the time. Add the whipped cream gradually and a few drops of cochineal.
*Chestnut Cream
20 chestnuts
1 oz. gelatine
¹⁄₂ pint milk
¹⁄₄ lb. sugar
¹⁄₂ a lemon
1 wine-glass curaçoa
¹⁄₂ pint cream
Boil, skin and pound the chestnuts, put them through a sieve. Boil the thinly-peeled rind of a lemon, the sugar and milk together. Take off the fire and add the previously-soaked gelatine. Stir till melted. Strain. When cool add the chestnut purée and beat till smooth. Add the curaçoa and whipped cream. Mix well and pour into a mould. Serve with sweetened whipped cream.
*Chocolate Bavarois
1 pint cream
1 oz. gelatine
1 oz. chocolate
1 cup milk
¹⁄₂ lb. powdered sugar
Soak the gelatine in a little of the milk. Melt the chocolate in a little hot water with a little sugar. Stir until smooth. Boil the rest of the milk. Add the gelatine to it. Stir till dissolved. Add the chocolate. Strain and add the sugar. Set in a cool place, on ice if possible, in a large basin. Beat until cool. Whip the cream (see [p. 3]). Stir it in and pour all into a mould.