Chapter XXIII: Sweet Dishes, or Entremets

Page

To prepare Calf’s Feet Stock 453

To clarify Calf’s Feet Stock 454

To clarify Isinglass 454

Spinach Green, for colouring 455
Sweet Dishes, Confectionary,
or Soups

Prepared Apple or Quince Juice 456

Cocoa-nut flavoured Milk (for 456
Sweet Dishes, &c.)

Remarks upon _Compotes_ of 456
Fruit, or Fruit stewed in
Syrup

_Compote_ of Rhubarb 457

—— of Green Currants 457

—— of Green Gooseberries 457

—— of Green Apricots 457

—— of Red Currants 457

—— of Raspberries 458

—— of Kentish or Flemish 458
Cherries

—— of Morella Cherries 458

—— of the green Magnum Bonum, 458
or Mogul Plum

—— of Damsons 458

—— of ripe Magnum Bonums, or 458
Mogul Plums

—— of the Shepherd’s and other 458
Bullaces

—— of Siberian Crabs 458

—— of Peaches 459

Another receipt for stewed 459
Peaches

_Compote_ of Barberries for 459
Dessert

Black Caps, _par excellence_ 460
(for the Second Course, or
for Dessert)

_Gâteau de Pommes_ 460

_Gâteau_ of mixed Fruits 461
(_good_)

Calf’s Feet Jelly 461
(_entremets_)

Another receipt for Calf’s 462
Feet Jelly

Modern varieties of Calf’s 463
Feet Jelly

Apple Calf’s Feet Jelly 464

Orange Calf’s Feet Jelly 464
(_Author’s receipt_)

Orange Isinglass Jelly 465

Very fine Orange Jelly 465
(_Sussex Place receipt_)

Oranges filled with Jelly 466

Lemon Calf’s Feet Jelly 467

Constantia Jelly 467

Rhubarb Isinglass Jelly 468
(_Author’s original
receipt_) (_good_)

Strawberry Isinglass Jelly 468

Fancy Jellies, and Jelly in 469
Belgrave mould

Queen Mab’s Pudding (_an 470
elegant summer dish_)

_Nesselróde_ Cream 471

_Crême à la Comtesse_, or the 472
Countess’s Cream

An excellent Trifle 473

Swiss Cream, or Trifle (_very 473
good_)

Tipsy Cake, or Brandy Trifle 474

Chantilly Basket filled with 474
whipped Cream and fresh
Strawberries

Very good Lemon Cream, made 475
without Cream

Fruit Creams, and Italian 475
Creams

Very superior whipped 476
Syllabubs

Good common Blanc-mange, or 476
_Blanc Manger_ (_Author’s
receipt_)

Richer Blanc-mange 477

_Jaumange_, or _Jaune Manger_; 477
sometimes called Dutch
Flummery

Extremely good Strawberry 477
Blanc-mange, or Bavarian
Cream

Quince Blanc-mange 478
(_delicious_)

Quince Blanc-mange, with 478
Almond Cream

Apricot Blanc-mange, or _Crême 479
Parisienne_

Currant Blanc-mange 479

Lemon Sponge, or Moulded Lemon 480
Cream

An Apple Hedgehog, or 480
_Suédoise_

Imperial Gooseberry-fool 480

Very good old-fashioned boiled 481
Custard

Rich boiled Custard 481

The Queen’s Custard 481

Currant Custard 482

Quince or Apple Custards 482

The Duke’s Custard 482

Chocolate Custards 483

Common baked Custard 483

A finer baked Custard 483

French Custards or Creams 484

German Puffs 484

A _Meringue_ of Rhubarb, or 485
green Gooseberries

Creamed Spring Fruit, or 486
Rhubarb Trifle

_Meringue_ of Pears, or other 486
fruit

An Apple Charlotte, or 486
_Charlotte de Pommes_

Marmalade for the Charlotte 487

A Charlotte _à la Parisienne_ 486

A Gertrude _à la Créme_ 486

_Pommes au Beurre_ (Buttered 488
Apples) (_excellent_)

_Suédoise_ of Peaches 488

Aroce Doce, or Sweet Rice _à 489
la Portugaise_

Cocoa Nut _Doce_ 490

Buttered Cherries (_Cerises au 490
Beurre_)

Sweet Macaroni 490

Bermuda Witches 491

_Nesselróde_ Pudding 491

Stewed Figs (_a very nice 492
Compote_)