1441b. CREME A LA CHATEAUBRIAND.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Ornamentation
Cream layers
Instructions (5)
  1. Set a jelly-mould in ice.
  2. Ornament the bottom and sides of the mould with blanched almonds that have been split and well soaked to whiten them, each being first dipped in some rather strong and perfectly colourless jelly previously to its being stuck to the sides of the mould.
  3. When the mould is thus ornamented, pour some of the same jelly into it, and by gently and gradually moving the mould round (side-ways) in the ice, cause the jelly to form a thin coating over the almonds.
  4. When the latter part of the process is satisfactorily effected, proceed to effect another coating about the third of an inch thick, with some pistachio cream (No. 1438;).
  5. When this is firmly set, fill up the cavity with some cream à la Romaine (No. 1441a).
Original Text
1441b. CREME A LA CHATEAUBRIAND. SET a jelly-mould in ice, and then proceed to ornament the bottom and sides with blanched almonds that have been split and well soaked to whiten them, each being first dipped in some rather strong and perfectly colourless jelly previously to its being stuck to the sides of the mould. When the mould is thus ornamented, pour some of the same jelly into it, and by gently and gradually moving the mould round (side-ways) in the ice, cause the jelly to form a thin coating over the almonds. When the latter part of the process is satis- factorily effected, proceed to effect another coating about the third of an inch thick, with some pistachio cream (No. 1438;) and when this is firmly set, fill up the cavity with some cream à la Romaine (No. 1441a).
Notes
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