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Classic
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page 294
enough to permit emptying the shell without breakup it; put the pointed end of
the egg into salt The boiled blanc-manger, which can be divided into three parts
and colored red with cochineal, brown with chocolate and green with spinach
juice, is poured into the shells through a funnel and set aside to cool.
In the meantime make a jelly of 1 bottle of (3/4 quart) with 1 ounce of gelatine
dissolved in 1 small cupful of water, 6 ounces of sugar and the juice of 2
lemons with the grated peel, pour into a jelly ring and let it cool. When it is
to be served turn the jelly into a round dish, peel the eggs and put them into
the center of the ring.
A prettier way is to make a nest of sugared strings. Boil 1 pound of sugar with
1 cupful of water until the sugar when dropped into cold water will form into
little balls. Then put the sugar syrup into a dish of hot water to keep it warm,
brush a round mould with almond oil and fill the syrup into the form with a
fork, spinning it out in threads to cover the bottom and sides of the mould.
When the sugar is cold it can be taken out of the form in the shape of a nest.
Another way is to make a nest of chestnuts for the eggs. Boil 1 pound of scalded
and peeled chestnuts until tender, with the addition of 1 cupful of cream and a
little vanilla, and strain. Mix the almonds with a thick sugar syrup, butter a
smooth mould, line it with fine paper and press in the chestnut mass evenly
about 1/2 inch thick. After it is cold turn out of the mould, take off the
paper, let the nest cool and pour over all a chocolate icing.
30. Ribbon Jelly. Prepare a blanc-manger as in the above receipt, also a fruit
jelly as in No. 28. Fill into a form in layers, letting each layer cool before
the other is put on. The best way is to put the mould on chopped ice and keep
the jelly warm on the hearth.
31. Lemon Jelly. This is made of 1 pint of calves' feet stock as given under No.
1, 1 quart of white wine, 10 ounces of sugar, a little cinnamon, a few cloves,
the juice of 4 and the peel of 2 lemons, a little saffron about the size of a
pea, and the whites of 4 eggs prepared as directed under No, 25. The jelly is
decorated with candied lemon slices.
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