CREAM A LA VALOIS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.5 pint mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
for soaking cake
Instructions (4)
  1. Cut the sponge-cakes into thin slices; place two together, with preserve between them, and pour over them a small quantity of sherry mixed with a little brandy.
  2. Sweeten and flavour the cream with the lemon-juice and sherry; add the isinglass, which should be dissolved in a little water, and beat up the cream well.
  3. Place a little in an oiled mould; arrange the pieces of cake in the cream; then fill the mould with the remainder; let it cool, and turn it out on a dish.
  4. By oiling the mould, the cream will have a much smoother appearance, and will turn out more easily than when merely dipped in cold water.
Original Text
CREAM A LA VALOIS. 1422. INGREDIENTS.—4 sponge-cakes, jam, 3/4 pint of cream, sugar to taste, the juice of 1/2 lemon, 1/4 glass of sherry, 1-1/4 oz. of isinglass. Mode.—Cut the sponge-cakes into thin slices; place two together, with preserve between them, and pour over them a small quantity of sherry mixed with a little brandy. Sweeten and flavour the cream with the lemon-juice and sherry; add the isinglass, which should be dissolved in a little water, and beat up the cream well. Place a little in an oiled mould; arrange the pieces of cake in the cream; then fill the mould with the remainder; let it cool, and turn it out on a dish. By oiling the mould, the cream will have a much smoother appearance, and will turn out more easily than when merely dipped in cold water. Average cost, 3s. 6d. Sufficient to fill a 1-1/2 pint mould. Seasonable at any time.
Notes
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