(104). Calf's Foot Jelly With Madeira Wine (Gelee De Pieds De Veau Au Vin De Madera)

Take the value of one quart of calf's foot gelatine and mix into it three quarters of a pound of sugar and the juice of four lemons. After the sugar is dissolved try its consistency to rectify it if necessary, adding more water or more gelatine according to whether it be too soft or too bard. Beat up four egg-whites without letting them come to a froth, mix in a gill of cold water and pour this over the dissolved gelatine; set the untinned basin on a moderate fire, whip the liquid slowly until on the verge of boiling, then withdraw it to a slower heat and keep the liquid simmering without boiling; now add the juice of four lemons; cover and leave stand for thirty minutes. The jelly should now be limpid; filter it through a flannel bag or a napkin fastened to the four feet of a filtering stool (Fig. 51), return the jelly to the bag and continue the operation until it passes through clearly; this should be done in a warm place, As soon as the jelly is properly filtered let it stand until cold and then add one gill of good Madeira, pour it into a mold previously imbedded in ice and leave it for one hour and a half to set.

(105). Meat Jelly With Gelatine (Gelee De Viande A La Gelatine)

Put four quarts of good broth with one pound of gelatine into a saucepan, adding a quarter of an ounce of pepper-corns, two cloves, a few branches of celery and a little mace, put it on to the fire and stir continuously with a whip until the liquid boils; season to taste. Break six eggs, put them with their shells into a bowl and beat them up a little mixing in with them, half a bottle of white wine or a quarter of a bottle of Madeira, one gill of tarragon vinegar, and a quart of small pieces of clean ice, dilute this with a quart of the liquid jelly, and pour the clarification into the remainder of the jelly, stirring it constantly, then return the saucepan to the fire and continue the beating. When the jelly has reached the boiling degree, remove it from the fire, and keep it very warm for half an hour, but it must not boil again; filter as indicated (No. 103).

(106). Sweet Jelly With Gelatine, Or Fish Isinglass (Gelee Douce A La Gelatine Ou A La Colle De Poisson)

Put into a basin four quarts of water, three pounds of sugar, half a pound of gelatine or ten ounces of fish isinglass and the peel of eight lemons, stir the whole well together until the sugar is melted, then set the basin on a slow fire and beat well with a whip; as soon as it begins to boil put in twelve partly beaten egg-whites into which has been added the juice of twelve lemons; mix the whole well together stirring unceasingly and allowing it to boil slowly from fifteen to twenty minutes, then withdraw the basin from the fire and let the jelly rest for a few moments; now pour it through a flannel bag upheld by a ring (Fig. 50); return it several times until it acquires a perfect limpidity. The lemon-peel can be suppressed, flavoring it with any kind of liquor or clarified fruit juice.