1426. PANACHEE JELLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (15)
  1. Divide the light-coloured jelly into two equal parts.
  2. Add a few drops of cochineal to one half, and leave the remainder plain.
  3. Imbed the mould in rough ice.
  4. Pour enough of the pink jelly into the mould to reach about a quarter of an inch up the sides.
  5. When this has become set, pour as much of the plain jelly upon it.
  6. When this has congealed, repeat another layer of the pink jelly, and so on alternating the different coloured layers of jelly until the mould is filled.
Design variations
  1. Fill two small plain moulds with different coloured jelly, such as pink and white noyau, or amber and very light pink-orange jelly.
  2. When these are become firm, turn the jellies out of their respective moulds upon a clean napkin.
  3. Imbed a plain mould in some rough ice.
  4. Cut the different coloured jellies into strips, or any kind of fancy-shaped ornaments.
  5. Manage the cut jellies to admit of their being fitted into each other, thus entirely covering the bottom of the mould with the design so formed.
  6. Pour a little jelly at the bottom of the mould to cause the decoration to adhere together.
  7. Ornament the sides of the mould by placing alternate strips of the different jellies in a perpendicular position.
  8. Dip the strips of jelly in a little liquid jelly before placing them.
  9. Fill the hollow with either a Macedoine jelly of fruits, with any kind of cream, or with the remainder of the same jelly, so arranged as to save the appearance of marble when cut.
Original Text
1426. PANACHEE* JELLY. THIS may be prepared with any kind of light-coloured jelly, which must be divided into two equal parts: add a few drops of cochineal to one half, and leave the remainder plain. Then, imbed the mould in rough ice, pour enough of the pink jelly into the mould to reach about a quarter of an inch up the sides, and when this has become set, pour as much of the plain jelly upon it; when this has congealed, repeat another layer of the pink jelly, and so on alternating the different coloured layers of jelly until the mould is filled. The design for this kind of jelly may be varied according to taste, by attending to the following directions:— Fill two small plain moulds with different coloured jelly, such as pink and white noyau, or amber and very light pink-orange jelly, and when these are become firm, turn the jellies out of their respective moulds upon a clean napkin. Next, imbed a plain mould in some rough ice, and then cut the different coloured jellies into strips, or any kind of fancy-shaped ornaments, which must be so managed as to admit of their being fitted into each other, thus entirely covering the bottom of the mould with the design so formed; a little of the jelly must first be poured at the bottom of the mould, to cause the decoration to adhere together. The sides of the mould should then be ornamented by placing alternate strips of the different jellies in a perpendicular position, and these must first be dipped in a little liquid jelly. The mould being lined according to the foregoing directions, the hollow may be filled up with either a Macedoine jelly of fruits, with any kind of cream, or with the remainder of the same, so arranged in it as to save the appearance of marble when cut.
Notes
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