RUSSIAN JELLY.
Take fourteen sheets of the best French gelatine, soak them in a little more than a pint of hot water. When dissolved add sugar to taste, the juice of one lemon, the whites of two eggs beaten to a froth, and two liqueur glasses of Cognac. Whisk on the fire till the whole boils ; place the thin rind of a lemon at the bottom of a jelly bag, pour the mixture over, and when it has passed out clear and is almost set, whisk it with an egg whisk until it assumes the consistency oi white of egg whisked to a froth. Fill a mould with the frothed jelly, press it well down, and place it in a cool place or on ice to set.
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Bibliographic details
Observer, Volume 7, Issue 346, 25 July 1885, Page 4
Word Count
127RUSSIAN JELLY. Observer, Volume 7, Issue 346, 25 July 1885, Page 4
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