§ XLIII.
Jellies made of Meat and Poultry.
A well prepared and preserved jelly, carefully taken in pieces out of the jar may be used to garnish cold dishes, or it may be even dissolved in the water-bath, the vessel containing it being first uncorked; afterwards it may be poured in a dish to congeal again before it is made use of.
Under an infinity of circumstances, a cook may be in want of the substances necessary to make a sauce with. But with the essences of meat, poultry, ham, &c. as well as with a provision of jelly well preserved and prepared, they may be furnished in an instant.
The broth or jelly prepared and preserved as pointed out in page 46 is eaten either cold as it is found in the bottles, or diluted with more or less boiling water, in the proportions which persons of experience may judge suitable in the several instances.
§ XLIV.
Milk and Cream.
Cream, Milk and Whey, prepared and preserved in the manner already pointed out, are used in the same way, and for the same daily purposes, as the same articles when fresh.
Since cream and milk are perfectly preserved in this manner, there is no doubt that desert-creams might be preserved by a similar process, as well as those which are used for ices. These, having been well prepared and completed before they are put into bottles, will only require to be gently warmed in the water-bath, the bottles being uncorked, in order to facilitate its coming out of the vessel. In this manner creams and ices may be furnished instantly.