ICED PUDDING, A LA CHESTERFIELD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (15)
  1. Grate one pound of pine-apple into a basin.
  2. Add this to eight yolks of eggs, one pint and a half of boiled cream, one pound of sugar, and a very little salt.
  3. Stir the whole together in a stewpan over a stove-fire until the custard begins to thicken.
  4. Pass it through a tammy, by rubbing with two wooden spoons, in the same manner as for a purée, in order to force the pine-apple through the tammy.
  5. Ice this custard in the usual manner.
  6. Put the custard into a mould of the shape represented in the annexed wood-cut.
  7. In the centre of the ice-cream, introduce some Macédoine of raw fruits, consisting of cherries, currants, strawberries, and raspberries in a cherry-water ice.
  8. Cover the whole with the lid.
  9. Immerse the pudding in rough ice in the usual way.
  10. Keep it in a cool place until wanted.
  11. When about to send the pudding to table, turn it out of the mould on to its dish.
  12. Ornament the top with a kind of drooping feather, formed with green angelica cut in strips, and arranged as represented in the wood-cut.
  13. Garnish the base with small gaufres, filled with some of the iced cream reserved for the purpose.
  14. Place a strawberry on the top of each gaufre.
  15. Serve.
Original Text
ICED PUDDING, A LA CHESTERFIELD. GRATE one pound of pine-apple into a basin, add this to eight yolks of eggs, one pint and a half of boiled cream, one pound of sugar, and a very little salt; stir the whole together in a stewpan over a stove-fire until the custard begins to thicken; then pass it through a tammy, by rubbing with two wooden spoons, in the same manner as for a purée, in order to force the pine-apple through the tammy. This custard must now be iced in the usual manner, and put into a mould of the shape represented in the annexed wood-cut; and in the centre of the ice-cream some Macédoine of raw fruits, consisting of cherries, currants, strawberries, and raspberries in a cherry-water ice, must be introduced; cover the whole in with the lid, then immerse the pudding in rough ice in the usual way, and keep it in a cool place until wanted. When about to send the pudding to table, turn it out of the mould on to its dish, ornament the top with a kind of drooping feather, formed with green angelica cut in strips, and arranged as represented in the wood-cut; garnish the base with small gaufres, filled with some of the iced cream reserved for the purpose, place a strawberry on the top of each, and serve.
Notes
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