Cream A La Vanille

Take one or two sticks of vanilla, which infuse in some boiling cream: next put in the eggs as you do for other creams. If you are making a fromage a la glace, or a fromage bavarois, you must put a smaller quantity of eggs, as isinglass is to be put in to stiffen it; and keep constantly stirring the cream on the fire, while the eggs are doing. Mind that the eggs are not overdone. When you perceive the cream is getting thick, put the melted isinglass in, and rub it through a tammy, then put it into a mould, and into ice. When you wish to make the cream more delicate, let it get cold; then put it into a vessel over ice, before you put any isinglass into it, and whip it; when quite frozen, put in some cold melted isinglass: this method requires less isinglass, and the jelly is much lighter.

Cream A La Genet, Dite Au Caramel

Melt about an ounce of sugar in a confectionary pan. Let it reduce till it is brown, but mind to keep continually stirring, to prevent the sugar from getting a bitter taste. When quite brown, dilute it with a little water, to which add a little sugar to qualify the bitter taste. Next use a little more water to melt this caramel. When melted, take a quart of cream that has boiled, throw the caramel into it, and put a sufficient quantity of sugar to make it palatable. If you wish to have the cream iced, pour in the yolks of eight eggs; but if you intend to have it with eggs only, you must use twelve. In the first case, when the eggs are well mixed, put the stew-pan on the fire to thicken the cream; and when it begins to thicken, stir it well, and throw in the isinglass that you have melted previously; then put it into the mould and ice it. You must let it cool first, or it will melt the ise, and the mould will be liable to tilt over, and the cream fall out. It is not customary in this country to use cream without isinglass, therefore it is not particularly necessary to recommend the method of making them with eggs only; it is sufficient to say, that when you intend to put no isinglass into the cream, you must put more eggs, and it must not be done till it is put into the mould; butter the mould with clarified butter, then put the cream into it, to be poached in boiling water, with fire on the lid, to prevent the steam from falling in. With respect to the multiplicity of names, they are derived from the peculiar flavour of the cream; there is no difference in the manutation. Thus rose cream, vanilla cream, lemon cream, orange-flower cream, marasquin cream, pine apple-cream, etc. etc. derive their respective appellation from the flavouring ingredient. They are all made alike.

The Manner Of Melting Isinglass

, To melt a quarter of a pound of isinglass, take a little more than a pint of water, into which throw the twelfth part of the white of an egg; beat the water well till it becomes white; throw the isinglass into that water, and lay it on the stove over a very slow fire. If you keep it covered, it will melt more easily. Take care it does not burn, for then it can never be made clear, and, besides, it would have an unpleasant taste. For a larger quantity put more water, but not more white of egg. Some people put in the peel of a lemon, which is wrong; however, you may squeeze the juice of it into it if you want the isinglass to be clear, but for cream it is useless. Always put isinglass cautiously; in order to make cream or jellies in perfection, always try a little in a small mould. If the jelly should not be firm enough, put a little more isinglass. It is impossible to determine the exact quantity that is required for creams or jellies, as the dished and moulds are never of the same dimension. The best method therefore is to try by tasting. A surgeon once inquiring of me, why cooks had not weights and measures the same as apothecaries? I instantly replied: "because we taste our recipes, and those gentlemen very seldom taste those they are mixing; therefore they must have exact measures"

Cabinet Pudding, Or Chancellor's Pudding

Boil a pint of cream, in which put to infuse a little lemon peel, and a little salt. Pour the cream while boiling over a pound of biscuits, a la cuilliere, and let them soak. Next add the yolks of eight eggs. Then beat the whites of six eggs only: some persons add a little brandy, but that I disapprove of. Butter over a mould, and decorate it with preserved cherries. When you send up the first course, pour the above preparation into a mould, and put it au bain marie. Observe, that if the mould is large, you must use more eggs. Make a sauce as for the eggs a la neige, into which squeeze the juice of a lemon; or make a sauce with arrow-root as follows: dilute a spoonful of arrowroot with white wine and sugar, and lay it on the fire to boil; keep it liquid enough to mask the mould, and let the dried cherries that are round be full in sight.

N.B. - This pudding can be made of remnants of Savoy biscuits, or brioche, or the crumb of a penny loaf.