Marbrée Jelly

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Jelly base

calves feet jelly ↝ Jellies [Sweets]

Decoration

a medallion of wafer paper
ripe fruits, such as, halves of peaches or nectarines of a fine colour, or black grapes ↝ Peach, raw [Peaches and nectarines]
small shapes of cold blancmange
dried fruits, such as, cherries, barberries, green gages ↝ Cherries, raw [Other fruits and fruit salads]

Setting jelly

a little lukewarm jelly ↝ Jellies [Sweets]

Instructions (4)

Put into a mould calves feet jelly cleared one inch deep.
When the jelly is cold, place a medallion of wafer paper, or ripe fruits (halves of peaches or nectarines of a fine colour, or black grapes), or small shapes of cold blancmange, or dried fruits (cherries, barberries, green gages, etc.) onto the center with the ornamented side downwards.
Set the decorations with a little lukewarm jelly.
When the setting jelly is quite cold, fill the mould with some nearly cold jelly.

Original Text

Marbrée Jelly.

Put into a mould cleared calves feet jelly one inch deep, and when it is cold put on the center, with the ornamented side downwards, a medallion of wafer paper; or ripe fruits, such as, halves of peaches or nectarines of a fine colour, or black grapes; or small shapes of cold[189] blancmange; or dried fruits, such as, cherries, barberries, green gages, &c. Then set them with a little lukewarm jelly, and when that is quite cold fill the mould with some nearly cold.

Notes

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