Francatelli Recipes for Creams, Chapter 25
Welcome to FabulousFusionFood's Francatelli Recipes for Creams — This page gives you the entire contents of the Twenty-fifth Chapter: Different Kinds of Cream from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXV.
No. 857.—BLANC-MANGER.
Put six ounces of Jordan almonds and twelve bitter-almonds in a stew pan with a pint of hot water, and just give them a single boil on the fire ; drain off the water, rinse them in cold water, drain them in a cloth, rub off their hulls or skins, wash and pound them in a mortar with a tablespoonful of orange-flower water and half a pound of loaf sugar, until they are reduced to a creamy pulp ; take this up in a basin, add rather better than a pint of spring-water ; mix and allow this to stand in a cool place for an hour ; and then, after having strained the milk of almonds through a clean sieve into a basin, add two ounces of clarified isinglass; mix, pour the blanc-manger into a mould imbedded in ice, and when set quite firm, dish it up.
No. 858.—BAVARIAN CREAM.
Whip a pint of double cream until it presents the appearance of a snow-like froth ; be careful not to over-whip it for it would then produce butter. To whipped cream add a glass of any kind of liqueur (such as noyeau, curaçao, maraschino, kirsch, rum, vanilla, &c.), six ounces of sifted sugar, and two ounces of clarified isinglass, mix lightly and thoroughly, and use this to fill a mould imbedded in ice, and when set firm, dip the mould in hot water, wipe it, and turn the cream out on its dish.
No. 859.—STRAWBERRY CREAM.
Pick the stalks from a punnet of strawberries, and bruise them with a wooden spoon in a basin, with six ounces of sifted sugar and a few drops of prepared cochineal ; rub this through a clean hair sieve into a basin; add a pint of whipped cream and two ounces of clarified isinglass; mix, and with this fill a mould imbedded in rough ice, and finish in the usual way.
Note.—All kinds of seed-fruits prepared as above may be used for making similar creams.
No. 860.—APRICOT CREAM.
Split a dozen ripe apricots, crack the stones, extract and skin their kernels, and put them with the apricots in a sugar-boiler (see Adams' Illustrations), with six ounces of loaf sugar and half a pint of water; stir the whole on the fire until the apricots are entirely dissolved, and then rub this pulp through a hair sieve into a basin ; add a pint of whipped cream, two ounces of clarified isinglass, and the juice of half a lemon ; mix, and mould in ice.
Note.—Creams may be made as above, with peaches, nectarines, and all kinds of plums, when treated according to the directions for the preparation of apricots, as shown in this number.
When peaches are used for this purpose, a few drops of cochineal must be added, just to give a pink tinge to the cream.
No. 861.—COFFEE CREAM.
Put a breakfast cupful of made coffee into a stewpan with rather better than half a pint of boiled milk ; add eight yolks of eggs, a pinch of salt, and half a pound of sugar ; stir the cream briskly on the fire until it begins to thicken ; stir for a minute longer, and then run it through a sieve into a basin : add two ounces of dissolved gelatine ; mix, and set the cream in a mould imbedded in rough ice.
No. 862.—CHOCOLATE CREAM
Grate six ounces of chocolate, and put it into a stew pan with a pint of boiled milk, six ounces of sugar, and eight yolks of eggs ; stir the cream on the fire until it thickens ; run it through a hair sieve into a basin ; add two ounces of dissolved gelatine ; mix, and set the cream in a mould imbedded in rough ice.
No. 863.—RUSSIAN CHARLOTTE.
Trim about six ounces of finger-biscuits, perfectly straight, so as to make them fit closely to one another, and line the bottom and sides of a plain mould with them; imbed the mould in rough ice ; fill it with any one of the preceding creams (to which add half a pint of whipped cream), and when set, turn it out on its dish.
No. 864.—ITALIAN CREAM.
Put four ounces of ratafias into a stewpan with eight yolks of eggs, a wineglassful of curaçoa, a pint of boiled milk, a bruised stick of cinnamon, some rind of an orange, a pint of boiled milk, and six ounces of sugar ; stir the cream on the fire until it thickens ; rub it through a hair sieve into a basin ; add two ounces of dissolved gelatine, half a pint of whipped cream, and two ounces of each of the following articles : preserved ginger, dried cherries, and candied-peel—all cut small ; mix, and fill a mould imbedded in ice.
No. 865.—CARAMEL CREAM.
Put four ounces of sugar with a bruised stick of cinnamon, the peel of a lemon, and half a gill of water, into a stew pan on the fire to boil until it is of a light brown ; it must then be stirred a little while longer on the fire, without allowing it to gain too dark a hue ; you then pour in half a gill of water to dissolve it, and add eight yolks of eggs, a pint of milk, and six ounces of sugar ; stir the cream on the fire until it thickens ; run it through a sieve into a basin; add half a pint of whipped cream, and two ounces of dissolved gelatine; mix, and fill a mould imbedded in ice.
No. 866.—CELESTINE CREAM.
Imbed a plain mould in some rough ice, and line the bottom and the sides of the mould with picked strawberries, taking care to dip each strawberry in dissolved thin isinglass in which there has been mixed some maraschino, as they are built round the mould ; and when the mould is thus completely lined inside, fill the interior with any of the preceding creams.
No. 867.—CURRANT AND RASPBERRY CHEESE.
Pick a pound of red currants and a pottle of raspberries, and put them in a sugar-boiler with half a pint of water, and three-quarters of a pound of sugar ; stir this over the fire until thoroughly dissolved: five minutes boiling will suffice ; rub the pulp through a hair sieve into a basin ; add two ounces of gelatine dissolved in half pint of water ; mix, and fill a piped mould with this ; and when the cheese is set firm, turn it out on its dish, and fill the centre of the pipe with whipped cream.
No. 868.—APRICOT CHEESE.
Cut up a dozen ripe apricots and put them in a sugar boiler with half a pound of sugar, a pint of water, and half a lemon-juice ; stir this on the fire until the fruit is thoroughly dissolved, and then rub the pulp through a hair sieve into a basin ; add two ounces of dissolved gelatine ; mix, and use this to fill a mould, and finish as in the foregoing case.
Note.—Transparent cheese may also be made with pine-apple, peaches, and all kinds of fruits, by following the above directions.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXV: Different Kinds of Cream.
CHAPTER XXV.
DIFFERENT KINDS OF CREAM.
Put six ounces of Jordan almonds and twelve bitter-almonds in a stew pan with a pint of hot water, and just give them a single boil on the fire ; drain off the water, rinse them in cold water, drain them in a cloth, rub off their hulls or skins, wash and pound them in a mortar with a tablespoonful of orange-flower water and half a pound of loaf sugar, until they are reduced to a creamy pulp ; take this up in a basin, add rather better than a pint of spring-water ; mix and allow this to stand in a cool place for an hour ; and then, after having strained the milk of almonds through a clean sieve into a basin, add two ounces of clarified isinglass; mix, pour the blanc-manger into a mould imbedded in ice, and when set quite firm, dish it up.
Whip a pint of double cream until it presents the appearance of a snow-like froth ; be careful not to over-whip it for it would then produce butter. To whipped cream add a glass of any kind of liqueur (such as noyeau, curaçao, maraschino, kirsch, rum, vanilla, &c.), six ounces of sifted sugar, and two ounces of clarified isinglass, mix lightly and thoroughly, and use this to fill a mould imbedded in ice, and when set firm, dip the mould in hot water, wipe it, and turn the cream out on its dish.
Pick the stalks from a punnet of strawberries, and bruise them with a wooden spoon in a basin, with six ounces of sifted sugar and a few drops of prepared cochineal ; rub this through a clean hair sieve into a basin; add a pint of whipped cream and two ounces of clarified isinglass; mix, and with this fill a mould imbedded in rough ice, and finish in the usual way.
Note.—All kinds of seed-fruits prepared as above may be used for making similar creams.
Split a dozen ripe apricots, crack the stones, extract and skin their kernels, and put them with the apricots in a sugar-boiler (see Adams' Illustrations), with six ounces of loaf sugar and half a pint of water; stir the whole on the fire until the apricots are entirely dissolved, and then rub this pulp through a hair sieve into a basin ; add a pint of whipped cream, two ounces of clarified isinglass, and the juice of half a lemon ; mix, and mould in ice.
Note.—Creams may be made as above, with peaches, nectarines, and all kinds of plums, when treated according to the directions for the preparation of apricots, as shown in this number.
When peaches are used for this purpose, a few drops of cochineal must be added, just to give a pink tinge to the cream.
Put a breakfast cupful of made coffee into a stewpan with rather better than half a pint of boiled milk ; add eight yolks of eggs, a pinch of salt, and half a pound of sugar ; stir the cream briskly on the fire until it begins to thicken ; stir for a minute longer, and then run it through a sieve into a basin : add two ounces of dissolved gelatine ; mix, and set the cream in a mould imbedded in rough ice.
Grate six ounces of chocolate, and put it into a stew pan with a pint of boiled milk, six ounces of sugar, and eight yolks of eggs ; stir the cream on the fire until it thickens ; run it through a hair sieve into a basin ; add two ounces of dissolved gelatine ; mix, and set the cream in a mould imbedded in rough ice.
Trim about six ounces of finger-biscuits, perfectly straight, so as to make them fit closely to one another, and line the bottom and sides of a plain mould with them; imbed the mould in rough ice ; fill it with any one of the preceding creams (to which add half a pint of whipped cream), and when set, turn it out on its dish.
Put four ounces of ratafias into a stewpan with eight yolks of eggs, a wineglassful of curaçoa, a pint of boiled milk, a bruised stick of cinnamon, some rind of an orange, a pint of boiled milk, and six ounces of sugar ; stir the cream on the fire until it thickens ; rub it through a hair sieve into a basin ; add two ounces of dissolved gelatine, half a pint of whipped cream, and two ounces of each of the following articles : preserved ginger, dried cherries, and candied-peel—all cut small ; mix, and fill a mould imbedded in ice.
Put four ounces of sugar with a bruised stick of cinnamon, the peel of a lemon, and half a gill of water, into a stew pan on the fire to boil until it is of a light brown ; it must then be stirred a little while longer on the fire, without allowing it to gain too dark a hue ; you then pour in half a gill of water to dissolve it, and add eight yolks of eggs, a pint of milk, and six ounces of sugar ; stir the cream on the fire until it thickens ; run it through a sieve into a basin; add half a pint of whipped cream, and two ounces of dissolved gelatine; mix, and fill a mould imbedded in ice.
Imbed a plain mould in some rough ice, and line the bottom and the sides of the mould with picked strawberries, taking care to dip each strawberry in dissolved thin isinglass in which there has been mixed some maraschino, as they are built round the mould ; and when the mould is thus completely lined inside, fill the interior with any of the preceding creams.
Pick a pound of red currants and a pottle of raspberries, and put them in a sugar-boiler with half a pint of water, and three-quarters of a pound of sugar ; stir this over the fire until thoroughly dissolved: five minutes boiling will suffice ; rub the pulp through a hair sieve into a basin ; add two ounces of gelatine dissolved in half pint of water ; mix, and fill a piped mould with this ; and when the cheese is set firm, turn it out on its dish, and fill the centre of the pipe with whipped cream.
Cut up a dozen ripe apricots and put them in a sugar boiler with half a pound of sugar, a pint of water, and half a lemon-juice ; stir this on the fire until the fruit is thoroughly dissolved, and then rub the pulp through a hair sieve into a basin ; add two ounces of dissolved gelatine ; mix, and use this to fill a mould, and finish as in the foregoing case.
Note.—Transparent cheese may also be made with pine-apple, peaches, and all kinds of fruits, by following the above directions.