M. aux Reines Claudes

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 (9)
Marmalade
Custard
Finishing
Mould preparation
Instructions (8)
  1. Stone and cut up four or five-and-twenty ripe green gages, and cook them in 4oz. of sugar till tender enough to pulp easily through a sieve.
  2. Boil four glasses of milk with 6oz. of sugar and a grain of salt.
  3. Pour the milk mixture on to the yolks of eight eggs, stirring it with a new wooden spoon over a gentle fire till it thickens.
  4. Add to it a good 3/4oz. of leaf gelatine, and as soon as this is thoroughly dissolved sieve it all.
  5. Let it cool a little, then pour it on to the greengage marmalade, stirring it well together till thoroughly blended.
  6. Add a gill of stiffly whipped cream.
  7. Mould and ice as usual.
  8. Brush over the mould with oil of sweet almonds.
Original Text · last edited 4 days ago
M. aux Reines Claudes.— Stone and cut up four or five-and-twenty ripe green gages, and cook them in 4oz. of sugar till tender enough to pulp easily through a sieve; then boil four glasses of milk with 6oz. of sugar and a grain of salt, pour this on to the yolks of eight eggs, stirring it with a new wooden spoon over a gentle fire till it thickens; add to it a good ¾oz. of leaf gelatine, and as soon as this is thoroughly dissolved sieve it all, let it cool a little, a then pour it on to the greengage marmalade, stirring it well together till thoroughly blended, when you add a gill of stiffly whipped cream, and mould and ice as usual. This is one of the creams that need their mould brushed over with oil of sweet almonds, as they are too delicate to allow of the use of even tepid water in their turning out.
Notes
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