|
Classic
Cook Books
< last page | next page >
page 112
Russia isinglass in a pint of water, stirring it till dissolved, to prevent it
from adhering to the bottom of the pan and burning, which makes the flavor very
offensive to the tongue and smell; then strain the dissolved isinglass into the
custard, and allow it to cool, after stirring it all well; but do not let it
congeal before the cream is whipped into it. Then take a circular mould, of the
shape of a drum, or oval moulds, the sides being straight. Cut to fit the mould,
two slices from the top and bottom of a sponge cake; glaze them with white of
egg, and lay one at the bottom, reserving the other for the top. Having thus
covered the bottom, line the sides with more of the sponge cake, cut into long
squares and glazed with white of egg; they must stand up all round, and be cut
the hight of the mould, and evenly trimmed. Then whip to a stiff froth, a quart
of rich cream, taking it off in spoons-fuls as the froth rises, and putting it
to drain in an inverted sieve. When the custard is nearly cold, stir the whipt
cream gradually into it; then fill your moulds with it, and cover the top with
the reserved piece of sponge cake.
Set the moulds in a tub of pounded ice and coarse salt for an hour, to congeal;
then turn it upon a china dish, and serve.
< last page | next page >
Classic
Cook Books
|
