Gilded Fish in Jelly

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a little clear blanc-mange as is directed in the receipt
gold leaf ↝ Potatoes, gold, without skin, raw [Vegetables and Vegetable Products]
gold and silver bran mixed ↝ Potatoes, gold, without skin, raw [Vegetables and Vegetable Products]
clear thin calf's foot jelly
Lisbon wine, or any kind of pale made wines ↝ Wine, rice [Wine]

Instructions (5)

Make a little clear blanc-mange as is directed in the receipt.
Fill two large fish moulds with it.
When it is cold turn it out, and gild them with gold leaf, or strew them over with gold and silver bran mixed.
Lay them on a soup dish, and fill it with clear thin calf's foot jelly, it must be so thin as they will swim in it.
If you have no jelly, Lisbon wine, or any kind of pale made wines will do.

Original Text

Gilded Fish in Jelly.
MAKE a little clear blanc-mange as is directed in the receipt, then fill two large fish moulds with it, and when it is cold turn it out, and gild them with gold leaf, or strew them over with gold and silver bran mixed, then lay them on a soup dish, and fill it with clear thin calf's foot jelly, it must be so thin as they will swim in it; if you have no jelly, Lisbon wine, or any kind of pale made wines will do.

Notes

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