Eggs A La Neige

Take the whites of six eggs, which will be enough for an entremet; whip them till they get thick; have some milk boiling over the fire in a large stew-pan; poach several spoonfuls of the whites in it, and when done enough, drain and dish them; next make a sauce to pour over them in the following manner: take some of the milk in which you have poached your eggs, then put a little sugar, a little orange flower, and a little salt; mix the yolks of four eggs with the same, stir the whole on the fire till the milk is made thick, put it through a tammy, and mask the neiges with that sauce.

Italian Cream

Boil a pint of cream with half a pint of milk. When it boils, throw in the peel of an orange and of a lemon, to infuse with half a quarter of a pound of sugar and a small pinch of salt. When the cream is impregnated with the flavour of the fruit, mix and beat it with the yolks of eight eggs, and put it on the fire, to acquire an equal thickness. As soon as it is thick enough, and the eggs done, put a little melted isinglass in it, strain it well through a tammy, and put some of it into a small mould, to try if it is thick enough to be turned over. If not, add a little more isinglass, and put the preparation into a mould on ice. When quite frozen, and you wish to send it up, dip a towel into hot water, and rub it all round the mould, to detach the cream, and turn it upside down on a dish. By this means the cream is brighter, and the dish not soiled. If you whip the cream before you put it into the mould, it makes it more delicate and mellower.

Cream Au The

Boil a pint of cream and a pint of milk, into which throw a little salt and some sugar; the latter must however predominate. When the cream boils, throw two or three spoonfuls of good tea into it, give it a boil, put in ten yolks of very fresh eggs, and proceed as usual upon the fire, till the cream becomes thick; then put in the isinglass, etc. If your mould is small, six eggs are sufficient.

Orange-Flower Cream

Instead of tea, infuse a large pinch of orange flowers, and when the cream has got the flavour, put in the eggs,etc.

Pine-Apple Cream

Infuse the rind of a pine-apple in boiling cream, and proceed as usual for other fruit. You must only use the rind, for the pulp of the pine-apple being acid, the cream would curdle.

Coffee, Chocolate & Vanilla Cream

Coffee Cream

It is necessary to observe in this first article, that all creams are made in the same manner; the taste and colour only varying. Take a pint of cream and a pint of milk, and boil them together. When boiled, throw in a lump of sugar and a little salt: next roast the coffee in the omelette pan, or in a coffee roaster. When well and equally roasted, throw it burning hot into the cream, cover the stew-pan, and let it infuse till it gets quite cold. If you wish to pour the cream into cups or any other small vessels, you must measure the quantity of cream, but for a mould it is unnecessary ; put the yolk of an egg to every cup; rub the cream twice through a tammy, in order that the egg may be well mixed with it, and next put the cups into a pan containing water enough to reach to half the height of them ; cover them, and put a little fire over the lid of the pan, to prevent any steam dropping into the cream. As soon as the cream is done, let it cool, and take care to secure the cups from dust, etc. When you make the cream in a large mould, put more eggs.

Chocolate Cream

For an entremet, take a quarter of a pound of vanilla chocolate, rasp it very fine, and throw it into a pan to melt with a little water. When melted, mix and beat it with some cream, which you hare boiled, as above, and a little salt. Except in creams of fruit, as pine-apple, apricots, raspberries, etc. a little salt is always requisite, but very little however. If you wish to make an ice cream, instead of sixteen eggs for a quart of cream only put eight, which put on the fire to thicken, but take particular care to prevent its curdling: as soon as you take it from the fire, mix with it a little melted isinglass, and rub the whole through a tammy. Now try a little of the preparation in a small mould over ice. If you should find that the cream has not substance enough to allow of being turned upside down, you must add a little more isinglass.

It is to be observed, that the isinglass must previously be melted in a little water. (See Method of Melting Isinglass, page 345.)