Bavaroise with Pistachios

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Take a fancy mould and line it about one eighth of an inch thick with lemon jelly.
  2. Have a quarter of a pound of pistachios put into cold water, and let them come to the boil, strain them, and rub them in a cloth to remove the skins, cut them in slices lengthwise and from the slices cut very fine shreds.
  3. Put these into a little stewpan with six table-spoonfuls of lemon jelly that is coloured a pretty bright green with Marshall's sap green, mix together, and leave on ice till the pistachios are set.
  4. When the pistachios are set, take some up, and with the fingers press them all over the prepared mould.
  5. When the mould is completely covered inside, lightly mask over with more lemon jelly and let this set.
  6. Then fill up the mould with bavaroise mixture prepared thus:—
Original Text
Bavaroise with Pistachios. (Bavaroise aux Pistaches.) Take a fancy mould and line it about one eighth of an inch thick with lemon jelly. Have a quarter of a pound of pistachios put into cold water, and let them come to the boil, strain them, and rub them in a cloth to remove the skins, cut them in slices lengthwise and from the slices cut very fine shreds, put these into a little stewpan with six table-spoonfuls of lemon jelly that is coloured a pretty bright green with Marshall's sap green, mix together, and leave on ice till the pistachios are set, then take some up, and with the fingers press them all over the prepared mould. When the mould is completely covered inside, lightly mask over with more lemon jelly and let this set, then fill up the mould with bavaroise mixture prepared thus:—
Notes
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