Quantity for 6 Persons.
- ¾ pt. good white wine
- ¼ cup of French brandy or cognac
- ½ cup of cherry juice
- Juice of 1 lemon
- ¼ lb. of sugar
- 6 eggs
- 6 layers or ½ package of red gelatine
- Juice of 1 orange
- 1 pinch of salt
Preparation: White wine, brandy, cherry juice, lemon juice, orange juice, sugar, yolks of eggs and the gelatine dissolved in wine are mixed well and stirred over a slow fire until it thickens, but do not let it boil. While still warm, add the whites of eggs beaten to a froth and salt. Oil a mold, put in the cream and place on ice or prepare it a day before using. When serving, turn it out and garnish with cherries.
No. 65—WINE JELLY WITH RICE LAYERS.
Quantity for 6 Persons.
Wine Jelly.
- ½ bottle of white wine
- 9 layers of gelatine or ¾ package
- 1½ cups of water
- Juice of 2 lemons and 1 orange
Rice Layer.
- ¼ lb. of sugar
- ¾ cup of good rice
- 3 qts. of water
- Juice and grated rind of ½ lemon
- 1 pinch of salt
- ½ pt. of white wine
- 3 layers or ¼ package of white gelatine
- 3 oranges
Preparation: White wine, lemon and orange juice, sugar and gelatine dissolved in 1½ cups of water are well mixed over a slow fire. The rice is washed and cooked 25 minutes in 3 qts. of water, then poured into a colander or sieve. Now add the wine, sugar, lemon juice and rind, salt and dissolved gelatine, cover and cook very slowly. When the juice has been absorbed by the rice, take it from the stove and cool. A dish is placed into ice or very cold water and a layer of wine jelly poured in to stiffen. When that is stiff, cut out oblong dumplings of cold rice and place them on the jelly layer in circles, pour on another layer of wine jelly and so on until the rice and jelly are used up. When stiff, turn it out and garnish the jelly and platter with orange slices.