The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families / by Emile Hérissé.

  • Hérisse, Emile.
Date:
1893
Catalogue details

Licence: Public Domain Mark

Credit: The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families / by Emile Hérissé. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    106.—Seville Orange Jelly. (GELEE d’ORANGE DE SEVILLE.) Procure some fine Seville oranges, squeeze out the juice, filter it through blotting paper, and proceed and finish as for Red Currant Jelly. 107.—Calves’ Foot Jelly. (GEL^E DE PIED DE VEAU.) Calves’-foot stock should always be made the day before that on which it is used. Take two calves’ feet, cut them up, and boil in two quarts of water. After the meat has boiled, remove to the corner of the fire, and allow it to simmer for four hours; then strain it through a cloth into a basin, and let it stand till quite hard; afterwards remove the oil and fat from the sur- face. Next dissolve one pound of loaf sugar in half a pint of water, add the rinds and juice of three lemons, and the whites and shells of five eggs; whisk until the sugar is dissolved. Then add the calves’ foot jelly, place the whole on the fire, and wtdsk until it boils; then remove from the fire, and pass it through a jelly bag several times until it is perfectly clear. Afterwards flavour with cherry wine, or any other flavouring that you desire; then put it in moulds or glasses, and set in ice. It is then ready for use. 108.—Rum Jelly. (GELEE DE RHUM.) Soak a packet of Swinborne’s isinglass, or twelve sheets of best white French gelatine, in two pints of cold water for twenty minutes : add one pound of loaf sugar, and the juice of two lemons strained through muslin to keep out