A Hedge Hog

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Hedgehog mixture
Decoration
Sauce
Instructions (7)
  1. Take two pounds of blanched almonds, and beat them well in a mortar, with a little canary and orange-flower-water, to keep them from oiling.
  2. Work them into a stiff paste, and then beat in the yolks of twelve, and the whites of seven eggs.
  3. Put to it a pint of cream, sweeten it to your taste, and set it on a clear fire.
  4. Keep it constantly stirring till it is thick enough to make into the form of an hedge-hog.
  5. Then stick it full of blanched almonds, slit and stuck up like the bristles of a hedge-hog, and then put it into a dish.
  6. Take a pint of cream, and the yolks of four eggs beat up, and sweeten it to your palate.
  7. Stir the whole together over a slow fire till it is quite hot, and then pour it into the dish round the hedge-hog, and let it stand till it is cold, when its form will have a pleasing effect.
Original Text
A Hedge Hog. TAKE two pounds of blanched almonds, and beat them well in a mortar, with a little canary and orange-flower-water, to keep them from oiling. Work them into a stiff paste, and then beat in the yolks of twelve, and the whites of seven eggs. Put to it a pint of cream, sweeten it to your taste, and set it on a clear fire. Keep it constantly stirring till it is thick enough to make into the form of an hedge-hog. Then stick it full of blanched almonds, slit and stuck up like the bristles of a hedge-hog, and then put it into a dish. Take a pint of cream, and the yolks of four eggs beat up, and sweeten it to your palate. Stir the whole together over a slow fire till it is quite hot, and then pour it into the dish round the hedge-hog, and let it stand till it is cold, when its form will have a pleasing effect.
Notes
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