1 quart cream
³⁄₄ cup sugar
4 whites of eggs
1 tea-spoon vanilla
1 table-spoon wine or liqueur
1 cup chopped crystallised fruit
1 oz. gelatine
Soak the gelatine in cold water. Whip the cream (see [p. 3]). Add the sugar. Dissolve the gelatine in a very little boiling water. Stir it quickly until cool. Pour it slowly on the whites beaten to a dry stiff froth. Stir well together. Add the cream, mix very well. Add the vanilla, wine or liqueur. When the mixture begins to thicken add the fruit gradually. Place a number of crystallised cherries in the bottom of a mould. Pour in the cream. Set on ice.
Crème Hollandaise
10 yolks
¹⁄₂ pint white wine
1 lemon
¹⁄₂ oz. gelatine
1 pint whipped cream
Put the yolks, wine and the rind of the lemon, very thinly peeled, into an enamelled saucepan. Stir over a gentle fire until the mixture thickens. Melt the gelatine, which should have been soaked for an hour, in as little hot water as possible. Add it slowly to the yolks. Stir till thoroughly mixed. Strain into a basin. Beat until cool. Stir in the whipped cream (see [p. 3]) and set on ice or in a cold place.
Noyau Cream
¹⁄₄ lb. Jordan almonds
¹⁄₂ oz. bitter almonds
¹⁄₄ lb. powdered sugar
1¹⁄₄ pints cream
1 oz. gelatine
Noyau
Blanch and pound the almonds, moistening with a little of the cream. Rub through a hair sieve. Whip the rest of the cream. Flavour with noyau. Stir in the almonds and mix till smooth. Dissolve the gelatine, which should have been soaked in preparation, in a very little hot water. Strain and stir until cool but still liquid. Pour into the cream, stirring continually until thoroughly mixed. Pour into a mould.
*Orange Cream
1 large Seville orange
1 table-spoon brandy
4 yolks
4 ozs. lump sugar
1 pint cream
¹⁄₂ oz. gelatine