The book of ices : including cream and water ices, sorbets, mousses, iced soufflés, and various iced dishes, with names in French and English, and various coloured designs for ices / by A. B. Marshall.

  • Marshall, A. B. (Agnes B.)
Date:
[1894?]
Catalogue details

Licence: Public Domain Mark

Credit: The book of ices : including cream and water ices, sorbets, mousses, iced soufflés, and various iced dishes, with names in French and English, and various coloured designs for ices / by A. B. Marshall. 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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    few drops of vanilla. Freeze it dry and mould some of it in a plain border mould, leaving the remainder for garnishing. When the border is frozen, turn it out in the usual way on to an entree dish on a paper; place the cutlets en couronne on the border, fill up the centre with the remainder of the frozen cream, place a little asparagus or maidenhair fern over, and, if liked, a little cutlet frill may be placed in the top of each cutlet. Use for second course or for ball suppers, etc. 117.—Souffles of Curry a la Ripon (Petits Souffl6s de Kari <1 La livpou). Fry in a clean stew-pan about 2 ounces of fresh butter, 2 onions sliced, 2 sour apples, a sprig of thyme, 2 bay leaves, sprig of parsley, about 1 ounce of freshly grated cocoanut and 6 almonds blanched and pounded; to this add a raw or cooked sole or whiting. Fry all until a good golden colour, then add half a tea- spoonful of Marshall’s curry powder, half a teaspoon- ful of curry paste, half a teaspoonful of tamarinds, little salt, coralline pepper, and a tablespoonful of Marshall’s (white) tarragon vinegar; cover then with 1 pint of milk and cook till tender, add a little saffron yellow to colour, and 3 sheets of Marshall’s gelatine. Take the meat from the fish-bone and pound it, and pass all the ingredients through a tammy cloth; add a quarter of a pint of this puree