1441a. CREAM A LA ROMAINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Blanch four ounces of Jordan almonds with one ounce of bitter almonds.
  2. When freed from their hulls, washed and wiped dry, chop them rather fine.
  3. Place the chopped almonds in a sugar-boiler and stir them over a stove-fire with a wooden spoon until they have acquired a very light-brown colour.
  4. Throw the browned almonds into a pint of milk that has been kept boiling.
  5. Add six ounces of sugar and eight yolks of eggs to the milk mixture.
  6. Stir the whole quickly over the fire until the yolks are set.
  7. Immediately remove the cream from the fire and stir for a few minutes longer.
  8. Rub the cream through a tammy like a purée.
  9. Mix the produce with rather better than an ounce of clarified isinglass.
  10. Lightly yet well incorporate three gills of whipped cream.
  11. Pour the cream into a mould and set it in ice as usual.
Original Text
1441a. CREAM A LA ROMAINE. BLANCH four ounces of Jordan almonds with one ounce of bitter almonds, and when freed from their hulls, washed and wiped dry, let them be chopped rather fine. Next, place them in a sugar-boiler and stir them over a stove-fire with a wooden spoon until they have acquired a very light-brown colour; these almonds should now be thrown into a pint of milk that has been kept boiling for the pur- pose; to this add six ounces of sugar and eight yolks of eggs, and stir the whole quickly over the fire until the yolks are set; when the cream must be immediately removed from the fire, and stirred for a few minutes longer, previously to its being rubbed through a tammy like a purée. The produce will present a light fawn- coloured thick cream; this must be mixed first, with rather better than an ounce of clarified isinglass, and then three gills of whipped cream are to be lightly yet well incorporated. Pour the cream into a mould, and set it in ice as usual.
Notes
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