Duchess of York Mousses

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
mousse mixture
base for mousses
case for mousses
garnish
Instructions (9)
  1. Fill some ballette moulds with the mousse mixture prepared as below.
  2. Put them in the charged ice-cave for about two hours.
  3. Dip each into cold water separately, and turn out the mousses.
  4. Return these to the cave for half an hour.
  5. Arrange each on a little stamped out round of lemon ice-water prepared as below.
  6. Place these in a little case of nougat (see page 134).
  7. Dish up straight down the dish on a paper, with some threads of spun sugar (see recipe) down both sides.
  8. Place on the top of each mousse a little star shape of red coloured lemon jelly (see recipe).
  9. Serve for a sweet for dinner or luncheon, or ball supper &c.
Original Text
Duchess of York Mousses Petites Mousses à la Duchesse de York Fill some ballette moulds with the mousse mixture prepared as below, put them in the charged ice-cave for about two hours, then dip each into cold water separately, and turn out the mousses; return these to the cave for half an hour, then arrange each on a little stamped out round of lemon ice-water prepared as below, and place these in a little case of nougat (see page 134); dish up straight down the dish on a paper, with some threads of spun sugar (see recipe) down both sides; place on the top of each mousse a little star shape of red coloured lemon jelly (see recipe), and serve for a sweet for dinner or luncheon, or ball supper &c.
Notes
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