Cream—Orange Cream, No. 2, and Sauce

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
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Ingredients (11)
Orange Cream
Sauce
Recipe Reference
Instructions (12)
Orange Cream
  1. In the new milk, steep the thin rind of 3 oranges for 1 hour in a covered bain-marie pot.
  2. Then add 6 lumps of sugar, and let it come to the boil.
  3. Take off and add at once 11/4 ozs. gelatine previously melted in 2 tablespoonfuls of cold water.
  4. Strain into a basin, and leave till all but cold.
  5. Add the strained juice of 3 oranges and 1 lemon, and whip well till it is in bubbles and sets.
  6. Rinse a mould out, but leave it wet to pour the mixture in; use cold water for this.
Sauce
  1. Cut some thin needle-shaped chips of the fresh orange rind.
  2. Boil these chips alone in water 1/2 hour to soften them.
  3. Then add 2 ozs. of lump sugar and the strained juice of 2 oranges.
  4. Simmer all slowly 1/2 hour uncovered.
  5. Skim it carefully as it simmers.
  6. Serve cold in a boat with the orange-rind chips in it.
Original Text
Cream—Orange Cream, No. 2, and Sauce. (Mrs. Stubbington. 1888.) Take 1 pt. of new milk; in it steep the thin rind of 3 oranges for 1 hour in a covered bain-marie pot; then add 6 lumps of sugar, and let it come to the boil. Take off and add at once 1¼ ozs. gelatine previously melted in 2 tablespoonfuls of cold water; strain into a basin, and leave till all but cold; add the strained juice of 3 oranges and 1 lemon, and whip well till it is in bubbles and sets. Rinse a mould out, but leave it wet to pour the mixture in; use cold water for this. For the Sauce: Cut some thin needle-shaped chips of the fresh orange rind, which chips must be boiled alone in water ½ hour to soften them, before you add 2 ozs. of lump sugar and the strained juice of 2 oranges. (If you cook the orange needles from the first in syrup, they will be hard.) All must simmer slowly ½ hour uncovered; skim it carefully as it simmers; serve cold in a boat with the orange-rind chips in it. (For another Orange Cream, see Souffle Orange, No. 2.)
Notes
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