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Classic
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page 311
GOLDEN CREAM.
Boil a quart of milk; when boiling, stir into it the well-beaten yolks of six
eggs; add six tablespoonfuls of sugar and one tablespoonful of sifted flour,
which have been well-beaten together; when boiled, turn it into a dish, and pour
over it the whites beaten to a stiff froth, mixing with them six tablespoonfuls
of powdered sugar. Set all in the oven, and brown slightly. Flavor the top with
vanilla, and the bottom with lemon. Serve cold.
CHOCOLATE CREAM. No. I.
Three ounces of grated chocolate, one-quarter pound of sugar, one and one-half
pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the
yolks of six eggs.
Beat the yolks of the eggs well; put them into a basin with the grated
chocolate, the sugar, and one pint of the cream; stir these ingredients well
together, pour them into a basin, and set this basin in a sauce-pan of boiling
water; stir it one way until the mixture thickens, but do not allow it to boil,
or it will curdle. Strain the cream through a sieve into a basin, stir in the
isinglass and the other one-half pint of cream, which should be well whipped;
mix all well together, and pour it into a mold which has been previously oiled
with the purest salad-oil, and, if at hand, set it in ice until wanted for
table.
CHOCOLATE CREAM OR CUSTARD. No. 2.
Take one quart of milk, and when nearly boiling stir in two ounces of grated
chocolate; let it warm on the fire for a few moments, and then remove and cool;
beat the yolks of eight eggs and two whites with eight tablespoonfuls of sugar,
then pour the milk over them; flavor and bake as any custard, either in cups or
a large dish. Make a meringue of the remaining whites.
LEMON CREAM. No.I.
One pint of cream, the yolks of two eggs, one quarter of a pound of white sugar,
one large lemon, one ounce isinglass or gelatine.
Put the cream into a lined sauce-pan, with the sugar, lemon-peel, and isinglass,
and simmer these over a gentle fire for about ten minutes, stirring them all the
time. Strain the cream into a basin add the yolks of eggs, which should be
well-beaten, and put the basin into a sauce-pan of boiling water; stir the
mixture one way until it thickens, but do not allow it to boil; take it off the
fire, and keep stirring it until nearly cold. Strain the lemon-juice into a
basin, gradually pour on it the cream, and stir it well until the juice is well
mixed with it. Have
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