Leiningen Melon

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (2)
  1. Remove the peel from a nice hothouse melon and cut the fruit into halves; cut from these some slices, leaving a small portion for use as below, and place them in a clean sauté pan or tin; dust them over with castor sugar and a little ground ginger that have been mixed together and then rubbed through a sieve, then sprinkle with Marshall’s Maraschino Syrup that is coloured red with Marshall’s Liquid Carmine, and set the tin on ice till the melon is quite cold.
  2. Prepare a Bergamot water ice (‘ Book of Ices,’ page 25) and partly freeze it; chop up the remaining melon and add about six ounces of it to one pint of the ice; refreeze it quite dry, and arrange it on the dish in the form of a bed or a border; place the slices of melon on it as shown in engraving, and garnish it with cooked Genoise paste (see recipe) that has been stamped out with a heart-shaped cutter and spread over one side with a little smooth apricot jam and then dipped into a little finely-chopped blanched pistachio nuts; arrange here and there by means of a bag and pipe some whipped cream flavoured with vanilla essence, and serve for a dinner sweet or for luncheon &c.
Original Text
Leiningen Melon Melon à la Leiningen Remove the peel from a nice hothouse melon and cut the fruit into halves; cut from these some slices, leaving a small portion for use as below, and place them in a clean sauté pan or tin; dust them over with castor sugar and a little ground ginger that have been mixed together and then rubbed through a sieve, then sprinkle with Marshall’s Maraschino Syrup that is coloured red with Marshall’s Liquid Carmine, and set the tin on ice till the melon is quite cold. Prepare a Bergamot water ice (‘ Book of Ices,’ page 25) and partly freeze it; chop up the remaining melon and add about six ounces of it to one pint of the ice; refreeze it quite dry, and arrange it on the dish in the form of a bed or a border; place the slices of melon on it as shown in engraving, and garnish it with cooked Genoise paste (see recipe) that has been stamped out with a heart-shaped cutter and spread over one side with a little smooth apricot jam and then dipped into a little finely-chopped blanched pistachio nuts; arrange here and there by means of a bag and pipe some whipped cream flavoured with vanilla essence, and serve for a dinner sweet or for luncheon &c.
Notes
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