(3182). Russian Jelly (Gelee A La Russe)

Make about a quart of unflavored jelly (No. 106); set it on ice to get thoroughly cold, add to it as much champagne, beating continuously until the preparation has the appearance of a cream; as soon as it begins to acquire consistency pour it at once into a jelly mold (Fig. 154) previously in-crusted in slightly salted ice; set the cover on top, then cover over with salted ice. Let it freeze for half an hour, and when ready to serve dip the mold quickly in hot water, wipe it off, and invert the jelly on a cold dish.

(3183). Strawberry Or Raspberry Jelly (Gelee Aux Praises Ou Aux Framboises)

Boil one quart of syrup to thirty degrees, pour it still boiling on a pound of good picked strawberries or raspberries; two hours later strain this syrup through a jelly bag. Clarify and filter four ounces of gelatine in a quart of water with six beaten whites, let cool off partly, and add to it the strawberry or raspberry syrup, and a few drops of carmine. Incrust a jelly mold (Fig. 154) on chopped ice, fill it with the jelly, and put the cover on top; cover this with ice and leave the jelly to set for two hours; when ready to use dip the mold into hot water and unmold the jelly on a cold dish.

(3184). Tunisian Jelly, Ribboned (Gelee Tunisienne Rubanee)

Prepare about a quart of strawberry jelly, the same as for No. 3183, also a quart of lemon jelly into which has been added a gill of kirsoh; put this last into a tin basin and beat it on ice until it becomes white. Incrust a cylindrical mold (Fig. 150) on ice; pour into its bottom a half-inch thick layer of the white jelly and let get quite hard; then on it pour a layer of the strawberry jelly of the same thickness as the other, and leave it also to harden; on this pour another one of white jelly, and continue the same until the mold is completely full, and let the whole get thoroughly hard on ice. Unmold it at the last moment.

(3185). Violet Jelly (Gelee Aux Violettes)

Put one pint of clear syrup into a newly tinned and clean saucepan; bring it to a boil, then remove and throw in a heaping handful of fresh violets, after suppressing their stalks; let infuse for half an hour with the cover on. Strain the liquid into a glazed vessel, and mix in with it three or four spoonfuls of clarified gelatine with some orange and lemon juice. Taste the jelly. to try its consistency, and then pour it into a mold incrusted in broken ice and let set for one hour and a half, and when ready to serve dress it on a cold dish.

Fig. 591.

(3186). Wine And Liquor Jelly (Gelee Aux Vins Et Aux Liqueurs)

All wine and liquor jellies are made the same way. Prepare a sweet gelatine or fish isinglass jelly, the same as described in No. 106. As soon as this is clarified and filtered add the wine desired for flavoring the jelly, such as Madeira, Marsala, sherry. Malaga, port, etc.. or any liquors such as kirsch, maraschino, noyau, Curacoa, kummel, etc., mixing the liquor well with the jelly, then pour into a mold previously incrusted on ice. Leave to harden on ice for an hour and a half to two hours.

(3187). Jelly With Fruits And Kirsch (Gelee Aux Fruits Et Au Kirsch')

Prepare about a quart of clarified gelatine with sugar, the filtered juice of four lemons, orange peels and the juice of two oranges. Try its consistency in a small mold on ice. Incrust an ornamental jelly mold (Fig. 149) or else a plain cylindrical mold (Fig. 150) on ice. Prepare a macedoine of either fresh or candied fruits, having greengages, apricots, pineapples, cherries, small quartered and peeled oranges, small balls of white apples, cooked in white syrup, and small balls of pears cooked red and also some strawberries or raspberries, currants or grapes. Candied fruits should be washed in warm water, then carefully dried, while the fresh ones should. remain in their natural state. Take as much of these fruits as are necessary to fill the mold, varying the different kinds; pour the jelly into a small tin basin, mix in with it a gill of kirsch and lay it on ice, stirring it around with a clean tinned spoon until it commences to set, then put in the selected fruits, either cut up or whole. Take up this preparation with a silver soup ladle and pour it into the mold until it reaches the top, then cover over with a round sheet of paper and close with a deep cover (Fig. 146) filled with pounded ice; keep it this way for three-quarters of an hour.

At the last moment dip the mold in hot water, wipe dry and invert on a cold dish. For a change, or should the jelly appear weak, the mold can be frozen with a little salted ice. but only ten or twelve minutes previous to serving.