Fromage Of Strawberries

Take a pottle of strawberries, make a puree of them, put a sufficient quantity of sugar to sweeten it well, and add a little clarified isinglass. Next mix the whole with a pint of whipped cream, and proceed as directed above.

Fromage Of Raspberries

The same process as above. Make a puree of the raspberries, and whip the cream, etc. as above.

Fromage With Orange Flowers

In this case you must make an infusion. Boil half a pint of cream, into which throw a handful of orange flowers, and let the cream cool. When it is cold, and has acquired the taste of the flowers, strain it through a sieve, and mix it with another pint of thick cream; keep whipping it over ice till the mixture is made thick. Next take some melted isinglass, and mix it well with some pounded sugar: put the whole with the cream, keep stirring it over the ice till it acquires a good substance, then fill the mould, and surround it with ice.

N. B. - Fromages require but very little isinglass. They must be very delicate indeed, but above all, extremely cold.

Fromage A La Vanille

Here again you must make a decoction. Boil half a pint of cream, and infuse two sticks of vanilla, cut into halves; add a little salt and sugar. For the rest proceed as above, No. 4.

N. B. - Vanilla that has served once, may serve a second time, if you pound the sticks before they are infused.

Fromage An Marasquin

Whip a pint and a half of rich cream. When it is quite thick, pour into it two or three glasses of marasquino, the juice of a lemon, and a little melted isinglass. Next put the whole into a mould, and keep stirring it over ice till the isinglass is well mixed, and begins to freeze. Then proceed as above.

Fromage Au Chocolat

Proceed as above. Melt a quarter of a pound of chocolate that you have previously rasped or pounded: add a little water to it; when melted, mix with it a little isinglass and a little sugar; then mix that with whipped cream, fill the mould, and surround it with ice. Do not neglect to whip it over ice, till you find the mixture begins to freeze, then put it into the mould, and surround it with ice.

Fromage Au Cafe

See Creams, for the mode of infusing coffee ; only use one half of the cream for the infusion, which, when cold, mix with the other half. Beat the whole on ice, add isinglass, and then fill the mould, etc. etc.

Observation

The fromages Bavarois, made of fruit, deserve the preference over those made with infusions. But in the winter season, for a grand dinner or supper, when a great variety is required, infusions may be recurred to; but in that case, use preserved fruit and sweetmeats of all kinds.

Marbled Jellies

This method of making a jelly will answer the purpose of economy; as for instance, if you have a little orange jelly left, and should have served up on the preceding day a cream a la venitienne, keep this latter in a very cool place ; cut it into unequal pieces, the same as the orange jelly : put the whole into a mould, and shake them together a little. When the pieces are well mixed, pour a little melted orange jelly into the mould; observe that it must be quite cold, or else the composition will become livid ; if you pay proper attention, this jelly will be as good, as it is pleasing to the eye.

Marbled Cream Au Cafe

When you have prepared the cream as directed above, have a little very brown caramel ready; take about half the cream, and add to it a little caramel, that it may be of a darker colour than the other half, but it must be of the same substance with respect to isinglass; then take a mould rubbed lightly over inside with oil, which you lean sideways, and put a little white cream into it; when that has acquired a good substance, throw in some of the brown cream, and so on alternately till the mould is quite full. Then cover the mould all over with ice. When you are ready to serve up, rub it with a towel dipped into hot water, the same as you do the Mosaique. (See Jellies, No. 8.)

Marbled Cream, White Vanilla And Chocolate

Make both creams separately, as directed above. Try whether they are of the same substance, for if one should be thicker than the other, they would separate in the dish. Rub the mould lightly over with oil, give it a sloping direction, and pour a little vanilla cream into it; when that is frozen, turn the mould a little, and put in a little chocolate cream ; let that freeze, and go on so alternately, till the mould is entirely full. Next cover the mould with ice. Use the same process for liberating the cream from the mould, as above.

I close here the list of creams and frontages, but {foe number of them is immense. I do not approve of using many odours for perfuming cream or jelly; rose-water, orange-flower water, jessamine-water, violet, tuberose, and all the flowers in the world may be used; but I do not admit those scents which are generally used for the toilette; if you choose, however, to give any other flavour, it is left to your own discretion.