Mrs Beetons Puddings and Desserts Revisited
Cream a la Valois
450ml (¾ pint) Cream
4 Sponge Cakes
½ Lemon, juice only
¼ glass Sherry
35g (1¼oz) Isinglass [Gelatine]
Brandy
Jam
Sugar, to taste
Cut the sponge cakes into thin slices.
Place two together, with preserve between them.
Pour over a small quantity of sherry mixed with a little brandy.
Sweeten and flavour the cream with the lemon juice and sherry.
Add the isinglass [gelatine], which should be dissolved in a little water.
Beat the cream well.
Place a small oiled mould.
Arrange the pieces of cake in the cream.
Fill the mould with the remainder.
Allow it cool and turn it out on a dish.
By oiling the mould, the cream will have a much smoother appearance and will turn out more easily than when merely dipped in cold water.
Sufficient to fill a 900ml (1½ pint) mould.
Seasonable at any time.
CREAM A LA VALOIS
1422. INGREDIENTS - 4 sponge-cakes, jam, 3/4 pint of cream, sugar to taste, the juice of 1/2 lemon, 1/4 glass of sherry, 1–1/4 oz. of isinglass.
Mode - Cut the sponge-cakes into thin slices; place two together, with preserve between them, and pour over them a small quantity of sherry mixed with a little brandy. Sweeten and flavour the cream with the lemon-juice and sherry; add the isinglass, which should be dissolved in a little water, and beat up the cream well. Place a little in an oiled mould; arrange the pieces of cake in the cream; then fill the mould with the remainder; let it cool, and turn it out on a dish. By oiling the mould, the cream will have a much smoother appearance, and will turn out more easily than when merely dipped in cold water.
Average cost, 3s. 6d.
Sufficient to fill a 1-1/2 pint mould.
Seasonable at any time.
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