745. French Jellies

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
for the jelly
Instructions (4)
  1. Fill the mould by degrees, the jelly first, let it set, then the fruit, and so on till full, the mould being buried in ice.
  2. When ready to serve, dip in hot water, mix it well, and turn out carefully on your dish.
  3. In the winter, use preserved fruits in syrup, decorating the mould with them, pouring in a little jelly at a time until it is cold, and fill up by degrees.
  4. Proceed as above.
Original Text · last edited 12 days ago
745. French Jellies may be made with all kinds of fresh fruits, filling the mould by degrees, the jelly first, let it set, then the fruit, and so on till full, the mould being buried in ice; when ready to serve dip in hot water, mix it well, and turn out carefully on your dish. In the winter, preserved fruits in syrup may be used, decorating the mould with them, pouring in a little jelly at a time until it is cold, and fill up by degrees; proceed as above.
Notes
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