Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/1162

This page has been validated.


Ingredients.—16 méringue cases, ⅓ to ½ a pint of cream, according to the size of the shells, vanilla sugar.

Method.—Prepare the shells as directed in the preceding recipe. Whip the cream stiffly, sweeten to taste with vanilla sugar, place 2 together, enclosing the cream, and serve.

Time.—About 20 minutes, after the shells are prepared. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 6 or 7 persons.

2137.—MILAN SOUFFLÉ. (Fr.Soufflé Milanaise.)

Ingredients.—½ a pint of double cream, ½ oz. of gelatine, 2 ozs. of castor sugar, the yolks of 6 eggs, the juice of 3 lemons, the finely-grated rinds of 2 lemons.

Method.—Whisk the yolks of eggs and sugar in a stewpan over the fire until creamy, but do not let the mixture boil. Stir in the lemon-rind and juice, and put aside till cold. Soak the gelatine in a little cold water, then stir it over the fire until dissolved, and strain. Whip the cream stiffly, add the gelatine, and stir the egg mixture lightly in. Turn into a silver or china soufflé dish, and place in a charged ice cabinet for about 2 hours, then serve.

Time.—2 hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 persons.

2138.—NOUGAT CORNETS WITH CREAM. (Fr.Cornets de Nougat à la Crème.)

Ingredients.—½ a lb. of sweet almonds, ½ a lb. of castor sugar, the juice of ½ a lemon, 1 gill of cream, vanilla sugar, pistachios.

Method.—Blanch, shred and bake the almonds pale-brown. Put the sugar and strained lemon-juice into a sugar boiler, cook until golden-brown, and add the prepared almonds. Let the mixture boil up again, then pour on to an oiled slab, and quickly stamp out some rounds about 2½ inches in diameter. Wrap each one quickly round an oiled cornet mould to keep the cornet in shape. When cold, remove the moulds, fill the cornets with stiffly-whipped sweetened cream, garnish with chopped pistachios, and serve.

Time.—Altogether, from 1¼ to 1½ hours. Average Cost, 1s. 9d. Sufficient for 6 or 7 persons.

2139.—ORANGE COMPOTE. (See Compôte of Fruit, No. 2099).


Ingredients.—4 oranges, 4 ozs. of loaf sugar, 4 eggs, ¼ of a pint of cream, candied orange-peel.