Claudine Asparagus Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Take two pounds of freshly gathered asparagus, clean it, and rinse it well in cold water, and put it into about two quarts of new milk to boil till tender.
  2. Strain it and pound it with a quarter pound of castor sugar.
  3. Then add it to one and a half pints of the liquor in which the asparagus was cooked and stir it on to eight raw yolks of eggs.
  4. Return it to the stewpan and stir it over the fire till it thickens.
  5. Rub it all through a clean tammy cloth and put it aside till cool.
  6. Then pour it into the charged freezer and partly freeze it.
  7. Add two wineglassfuls of sherry, half a wineglassful of brandy, and one and a half gills of stiffly-whipped cream that is slightly sweetened.
  8. Refreeze it and put it into asparagus ice moulds.
  9. Place these in the charged ice cave for two and a half hours, then turn out the ices in the usual way, tie them up in bundles with narrow blue or white ribbon at each end, arrange them on a dish on a paper, and serve for a dinner or dessert ice.
Original Text
Claudine Asparagus Cream Crème d’Asperges à la Claudine Take two pounds of freshly gathered asparagus, clean it, and rinse it well in cold water, and put it into about two quarts of new milk to boil till tender; strain it and pound it with a quarter pound of castor sugar; then add it to one and a half pints of the liquor in which the asparagus was cooked and stir it on to eight raw yolks of eggs; return it to the stewpan and stir it over the fire till it thickens; rub it all through a clean tammy cloth and put it aside till cool; then pour it into the charged freezer and partly freeze it; add two wineglassfuls of sherry, half a wineglassful of brandy, and one and a half gills of stiffly-whipped cream that is slightly sweetened; refreeze it and put it into asparagus ice moulds; place these in the charged ice cave for two and a half hours, then turn out the ices in the usual way, tie them up in bundles with narrow blue or white ribbon at each end, arrange them on a dish on a paper, and serve for a dinner or dessert ice.
Notes
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