781. Fruit, Chartreuse of, with Lemon Jelly

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Chartreuse base
Jelly and fruit layers
Garnishing
Instructions (5)
  1. Make a chartreuse of fruit as directed (No. 752), in a round or oval mould, having a quantity of fruit left.
  2. Place about a quart of orange jelly upon ice in a bowl, whisking it until on the point of setting.
  3. Place a layer of the whisked jelly in the chartreuse, then a layer of the fruit, then jelly, and so on until quite filled.
  4. Place the mould upon ice, and when set and ready to serve, dip in lukewarm water, and turn it out upon your dish.
  5. Serve garnished round with jelly in the skins of the oranges, cut in quarters after it has set, or leave out the garnishing.
Original Text · last edited 12 days ago
781. Fruit, Chartreuse of, with Lemon Jelly.—Make a chartreuse of fruit as directed (No. 752), in a round or oval mould, having a quantity of fruit left; having also about a quart of orange jelly, which place upon ice in a bowl, whisking it until on the point of setting, then place a layer of it in the chartreuse, then a layer of the fruit, the jelly, and so on until quite filled, place it upon ice, and when set and ready to serve, dip in lukewarm water, and turn it out upon your dish; serve garnished round with jelly in the skins of the oranges, cut in quarters after it has set, or leave out the garnishing.
Notes
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