This will serve ten persons.
DUCHESS MOUSSE
4 eggs
1/2 cupful of sugar
1 pint of cream
1 teaspoonful of vanilla
5 drops of cochineal
Beat the yolks of the eggs and the sugar until very, very light; fold
in the whites of the eggs and the flavoring. Stand the bowl in a pan of
boiling water and beat continuously until the ingredients are hot; take
from the fire and beat constantly for ten minutes. When this is cool, fold
in the cream whipped to a stiff froth, pack and freeze.
Serve with quince jelly sauce poured over the mousse.
This will serve eight persons.
PISTACHIO MOUSSE
4 ounces of pistachio nuts
1 tablespoonful of gelatin
1 pint of water
1 pint of cream
1/2 pound of sugar
1 teaspoonful of almond extract
3 drops of green coloring
Blanch the pistachio nuts and put them through a meat grinder. Boil
the sugar and water for five minutes; when cool, add the coloring, the
pistachio nuts, and the gelatin moistened in a little cold water. When this
is cold, fold in the cream beaten to a stiff froth, and freeze in a mold as
directed.
If this is not too well mixed the cream will separate, which makes the
handsomer dessert. When the mousse is turned from the mold it will then
have a solid white base with a rather green, beautiful transparent mixture
at the top.
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