Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 107

Put in a saucepan two ounces of gelatine with three eggs and shells, a tablespoonful of salt, the rind of half a lemon, a liquor-glass of rum or brandy, or a wine-glass of sherry, port, or madeira wine; mix well the whole. Add one quart of broth, twelve pepper-corns; beat the whole well with an egg-beater and set on a good fire; stir gently till it comes to a boil; then move it on a rather slow fire; boil slowly for about eight minutes and turn into the jelly-bag. Have two bowls at hand to be used alternately; have one under the bag before turning the jelly into it; and when it has passed through the bag once, turn it into the bag again, putting the other bowl under; repeat this three or four times, and it will be perfectly clear. Just before turning into the bag the first time, a few drops of burnt sugar are added to give the jelly an amber color. Use the jelly immediately if wanted in liquid form, as to fill a meat-pie, etc., or put it on ice to congeal.

Boned-turkey Jelly.—As soon as the water in which you have boiled a boned turkey is cold, skim off the fat and strain it. Then proceed exactly as for meat jelly, except that you take one quart of the above instead of one quart of beef broth.

Boned-chicken Jelly.—Prepare the water in which the boned chicken has been cooked, the same as above; take a quart of it and proceed as for meat jelly for the rest.

For jelly to decorate any boned bird, the water in which it has been cooked may be used, as described above.

Calves'-feet Jelly.—Scald well four calves' feet, and split each in two lengthwise. Put them in a saucepan with about three pints of water, two onions, two cloves, two cloves of garlic, six sprigs of parsley, one of thyme, a stalk of celery if handy, salt, and half a dozen pepper-corns. Set on the fire, boil gently till well cooked. Serve the feet with a poulette or vinaigrette.

Strain the liquor; put in it two eggs with their shells, salt, rum or wine, as in meat jelly; beat the whole well with an egg-beater; set on a good fire, and finish like meat jelly.

Calf's-head Jelly.—Proceed as for the above in every particular, except that you use four eggs, having about twice as much liquor, therefore making twice as much jelly. A little gelatine may be added, if not found firm enough.