Sponge–Arrowroot. (Louvre Hotel at Rome. 1877.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For reappearance next day
Instructions (13)
  1. Dissolve the lemon-flavoured sugar over the fire in 1 pt. of cold water.
  2. Boil for a few minutes.
  3. Add the prepared arrowroot.
  4. Take it off the fire and wait till it has cooled.
  5. Add the beaten yolks of eggs and cook again for a minute to take off the raw taste of egg.
  6. Be careful not to overcook, as too great heat makes it curdle.
  7. Add lemon juice.
  8. When cooled, add the liquid gelatine and the frothed whites of egg, mixing them in lightly.
  9. Pour all into a mould which has been rinsed in water, but not dried, as it turns out better from a wet mould.
  10. Bury the mould in ice, or use more gelatine.
For its reappearance next day
  1. Mix the remains of the sponge with whipped cream and add 1/2 teaspoonful of dissolved gelatine if necessary.
  2. Whisk all lightly together.
  3. Fill dariole moulds with it, and set them in ice.
Original Text
Sponge–Arrowroot. (Louvre Hotel at Rome. 1877.) Ingredients: The juice of 2 lemons, the thin rind of one, rubbed on 6 ozs. of roughly broken lump sugar, 2 yolks of egg well beaten, 2 whites whisked to a froth, ¼ oz. gelatine melted in a little water, 1 dessertspoonful of arrowroot carefully mixed in a little cold water. First dissolve the lemon-flavoured sugar over the fire in 1 pt. of cold water; it should then boil for a few minutes. Then add the prepared arrowroot. Take it off the fire and wait till it has cooled, then add the beaten yolks of eggs and cook again for a minute to take off the raw taste of egg—too great heat makes it curdle. Add lemon juice, and, when cooled, the liquid gelatine and the frothed whites of egg—mixing them in lightly. Pour all into a mould which has been rinsed in water, but not dried, as it turns out better from a wet mould. Bury the mould in ice, or use more gelatine. For its reappearance next day: Mix the remains of the sponge with whipped cream and add ½ teaspoonful of dissolved gelatine if necessary; whisk all lightly together, fill dariole moulds with it, and set them in ice.
Notes
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