Strawberry Custard For Timbal A La Versailles

Boil one and a half ounces of sugar and half a pint of milk or cream together, and dissolve in it half an ounce of Marshall's Leaf Gelatine; mix this on to three raw yolks of eggs, and stir over the fire or in the bain-marie till it thickens; then add a good quarter of a pint of strawberry pulp and a little carmine to colour; strain or tammy, and finish as in previous recipe.

Vanilla Custard For Timbal A La Versailles

Boil two ounces of castor sugar and half a pint of milk with half a split vanilla pod, and dissolve in it a quarter of an ounce of Marshall's Leaf Gelatine; mix this on to three raw yolks of eggs, and stir over the fire till it thickens, then strain or tammy; add two tablespoonfuls of cream, and finish as in previous recipe.

Cold Diplomat Pudding Pouding Froid A La Diplomate

Put into a stewpan two and a half gills of cream or milk, a quarter of a pound of loaf or castor sugar, the peel of one lemon chopped fine, and two bay leaves; bring to the boil, then stand in the bain-marie to infuse for about fifteen minutes, then dissolve in it half an ounce of Marshall's gelatine; put three raw yolks of eggs into a basin, mix up well together, then pour the milk on to them, and return the mixture to the fire and stir till it thickens; then wring it through a clean tammy cloth, and set aside till somewhat cool; mix with it a wineglass of brandy, one of sherry, and half a pint of whipped double cream. Take a plain Charlotte mould, set it in a basin with ice, if at hand, line it about a quarter of an inch thick with Lemon Jelly (No. 2), and ornament it in any pretty design with cut dried fruits, such as cherries, angelica, pistachio nuts, etc, setting the garnish with more jelly to keep it in place; then pour some of the prepared bavaroise into the mould about an inch thick, and on this place a layer of sliced sponge cake that has been sprinkled with any liqueur, such as Maraschino, and on the cake sprinkle a few pieces of dried cherries, angelica, apricot, etc.; and then repeat the bavaroise, so continue till the mould is full, and leave it on ice till set; turn out on a dish on a paper or napkin, and use for any cold collation, ball supper, dinner party, etc.

Pineapple Cream Creme Aux Ananas

Take half a pint of fresh Pineapple Puree see recipe, 'Pineapple Bavaroise a la Margaux' (if not obtainable, use the tinned fruit). Put into a stewpan half a pint of new milk, the finely-chopped peel of a lemon, a split pod of vanilla, and three ounces of castor sugar; bring to the boil, then dissolve in it half an ounce of Marshall's Leaf Gelatine, and stir it on to three raw yolks of eggs; stir it again till the mixture thickens, rub it through the tammy, and when somewhat cool mix into it the pineapple puree, a wineglassful of Maraschino or Noyeau liqueur, a few drops of vanilla essence, half a pint of stiffly-whipped cream, and an ounce of castor sugar; stir well together, pour into a fancy jelly mould that is lined with Lemon Jelly (No. 2), the top part of the mould being ornamented in any pretty design with shredded cocoanut, shredded blanched pistachios and dried cherries; set aside till cold, and turn out on to a paper on a flat or fancy dish, and serve for a sweet for dinner, luncheon, or for any cold collation.