Hedge-Hog

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
For the hedge-hog
For the sauce
Optional jelly
For serving
Instructions (16)
  1. Beat the sweet blanched almonds well in a mortar with a little canary and orange-flower water to prevent them from oiling.
  2. Make the almonds into a stiff paste.
  3. Beat in the yolks of twelve eggs, leaving out five of the whites.
  4. Add a pint of cream, sweeten with sugar, and stir in half a pound of melted sweet butter.
  5. Set the mixture on a furnace or slow fire and stir continually until it is stiff enough to be shaped.
  6. Form the mixture into the shape of a hedge-hog.
  7. Stick the hedge-hog all over with blanched almonds that have been slit, arranging them to resemble the bristles of a hedge-hog.
  8. Place the hedge-hog into a serving dish.
For the sauce
  1. In a separate bowl, beat together a pint of cream and the yolks of four eggs.
  2. Sweeten the cream mixture to your palate.
  3. Heat the cream mixture over a slow fire, stirring constantly, until it is hot.
  4. Pour the hot sauce into the dish around the hedge-hog.
  5. Let the dish stand until it is cold.
  6. Serve it up.
Optional jelly
  1. Alternatively, make a fine hartshorn jelly and pour it into the dish around the hedge-hog for a pretty presentation.
Serving suggestion
  1. You may eat wine and sugar with it, or eat it plain.
Original Text
To make Hedge-Hog. TAKE two quarts of sweet blanched almonds, beat them well in a mortar, with a little canary and orange-flower water, to keep them from oiling. Make them into a stiff paste, then beat in the yolks of twelve eggs, leave out five of the whites, put to it a pint of cream, sweeten it with sugar, put in half a pound of sweet butter melted, set it on a furnace or slow fire, and keep continually stir- ring till it is stiff enough to be made into the form of a hedge-hog, then stick it full of blanched almonds slit, and stick up like the bristles of a hedge-hog, then put it into a dish. Take a pint of cream and the yolks of four eggs beat up, and mix with the cream; sweeten to your palate, and keep them stirring over a slow fire all the time till it is hot, then pour it into your dish round the hedge-hog, let it stand till it is cold, and serve it up. Or you may make a fine hartshorn jelly, and pour into the dish, which will look very pretty. You may eat wine and sugar with it, or eat it without.
Notes
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