1437. ORANGE-FLOWER CREAM.
PUT two ounces of candied orange-flowers into a stewpan, with two
ounces of pounded sugar; stir these over a slow fire until the sugar is
merely melted, and pour in a pint of cream, adding eight ounces of
sugar, eight yolks of eggs, a table-spoonful of orange-flower water, and
a very little salt; stir this preparation over the fire to set the yolks
of eggs, and then strain the cream through a tammy into a basin; add
half a pint of whipped cream, and one ounce and a half of clarified
isinglass to it, mix well together, and then pour the cream into a
mould imbedded in rough ice.
Note.—The flavouring of this kind of cream may be varied according
to taste, by substituting lemon, rose, vanilla, cinnamon and lemon,
or any other kind of essence or liqueur, for the foregoing.