SWEET DISHES, OR ENTREMETS.
Page
To prepare Calf’s Feet Stock 453
To clarify Calf’s Feet Stock 454
To clarify Isinglass 454
Spinach Green, for colouring 455
Sweet Dishes, Confectionary,
or Soups
Prepared Apple or Quince Juice 456
Cocoa-nut flavoured Milk (for 456
Sweet Dishes, &c.)
Remarks upon _Compotes_ of 456
Fruit, or Fruit stewed in
Syrup
_Compote_ of Rhubarb 457
—— of Green Currants 457
—— of Green Gooseberries 457
—— of Green Apricots 457
—— of Red Currants 457
—— of Raspberries 458
—— of Kentish or Flemish 458
Cherries
—— of Morella Cherries 458
—— of the green Magnum Bonum, 458
or Mogul Plum
—— of Damsons 458
—— of ripe Magnum Bonums, or 458
Mogul Plums
—— of the Shepherd’s and other 458
Bullaces
—— of Siberian Crabs 458
—— of Peaches 459
Another receipt for stewed 459
Peaches
_Compote_ of Barberries for 459
Dessert
Black Caps, _par excellence_ 460
(for the Second Course, or
for Dessert)
_Gâteau de Pommes_ 460
_Gâteau_ of mixed Fruits 461
(_good_)
Calf’s Feet Jelly 461
(_entremets_)
Another receipt for Calf’s 462
Feet Jelly
Modern varieties of Calf’s 463
Feet Jelly
Apple Calf’s Feet Jelly 464
Orange Calf’s Feet Jelly 464
(_Author’s receipt_)
Orange Isinglass Jelly 465
Very fine Orange Jelly 465
(_Sussex Place receipt_)
Oranges filled with Jelly 466
Lemon Calf’s Feet Jelly 467
Constantia Jelly 467
Rhubarb Isinglass Jelly 468
(_Author’s original
receipt_) (_good_)
Strawberry Isinglass Jelly 468
Fancy Jellies, and Jelly in 469
Belgrave mould
Queen Mab’s Pudding (_an 470
elegant summer dish_)
_Nesselróde_ Cream 471
_Crême à la Comtesse_, or the 472
Countess’s Cream
An excellent Trifle 473
Swiss Cream, or Trifle (_very 473
good_)
Tipsy Cake, or Brandy Trifle 474
Chantilly Basket filled with 474
whipped Cream and fresh
Strawberries
Very good Lemon Cream, made 475
without Cream
Fruit Creams, and Italian 475
Creams
Very superior whipped 476
Syllabubs
Good common Blanc-mange, or 476
_Blanc Manger_ (_Author’s
receipt_)
Richer Blanc-mange 477
_Jaumange_, or _Jaune Manger_; 477
sometimes called Dutch
Flummery
Extremely good Strawberry 477
Blanc-mange, or Bavarian
Cream
Quince Blanc-mange 478
(_delicious_)
Quince Blanc-mange, with 478
Almond Cream
Apricot Blanc-mange, or _Crême 479
Parisienne_
Currant Blanc-mange 479
Lemon Sponge, or Moulded Lemon 480
Cream
An Apple Hedgehog, or 480
_Suédoise_
Imperial Gooseberry-fool 480
Very good old-fashioned boiled 481
Custard
Rich boiled Custard 481
The Queen’s Custard 481
Currant Custard 482
Quince or Apple Custards 482
The Duke’s Custard 482
Chocolate Custards 483
Common baked Custard 483
A finer baked Custard 483
French Custards or Creams 484
German Puffs 484
A _Meringue_ of Rhubarb, or 485
green Gooseberries
Creamed Spring Fruit, or 486
Rhubarb Trifle
_Meringue_ of Pears, or other 486
fruit
An Apple Charlotte, or 486
_Charlotte de Pommes_
Marmalade for the Charlotte 487
A Charlotte _à la Parisienne_ 486
A Gertrude _à la Créme_ 486
_Pommes au Beurre_ (Buttered 488
Apples) (_excellent_)
_Suédoise_ of Peaches 488
Aroce Doce, or Sweet Rice _à 489
la Portugaise_
Cocoa Nut _Doce_ 490
Buttered Cherries (_Cerises au 490
Beurre_)
Sweet Macaroni 490
Bermuda Witches 491
_Nesselróde_ Pudding 491
Stewed Figs (_a very nice 492
Compote_)