Pastèque à l'Orientale

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
For the glorified version
Instructions (10)
  1. Peel a large green-fleshed water melon (pastèque), also removing the inner hard white rind.
  2. Slice the flesh horizontally, removing the seeds.
  3. Dust each slice generously with finely crushed sugar candy, and either rum, champagne, or any delicate liqueur to taste.
  4. Replace the fruit into shape and set it in the ice cave until frozen, and serve either on a bed of cotton wool or a water border mould.
  5. Alternatively, cut a generous slice out of the melon, remove the seeds with a spoon, and replace them with a lump of pure ice.
  6. Replace the portion cut out, and put the melon on ice, or in the ice cave till quite cold.
  7. For a glorified version, fill the interior of the fruit with crème vierge.
  8. To make crème vierge: to a quart of sweetened single cream add a good handful of candied orange flowers.
  9. Bring the cream mixture slowly to the boil, and allow it to simmer very very lightly till nicely flavoured.
  10. Let it stand till perfectly cold, when it is frozen in the usual way.
Original Text · last edited 4 days ago
Pastèque à l'Orientale.—Peel a large green-fleshed water melon (pastèque), also removing the inner hard white rind, and then slice the flesh horizontally, removing the seeds; dust each slice generously with finely crushed sugar candy, and either rum, cham- pagne, or any delicate liqueur to taste, then replace the fruit into shape and set it in the ice cave until frozen, and serve either on a bed of cotton wool or a water border mould. Another way of serving the pastèque is simply to cut a generous slice out of it, remove the seeds with a spoon, and replace them with a lump of pure ice, replace the portion cut out, and put the melon on ice, or in the ice cave till quite cold. In hot weather there are few more delicious forms of natural fruit ice. A glorified version of this is to fill the interior of the fruit with crème vierge, made thus: to a quart of sweetened single cream add a good handful of candied orange flowers, bring it slowly to the boil, and allow it to simmer very very lightly till nicely flavoured; then let it stand till perfectly cold, when it is frozen in the usual way. Any kind of melon can be treated by either of the above recipes, whilst large juicy pears, or bananas can be treated à l'orientale.
Notes
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