Home › Sweets › Two Eggs (One ounce of castor Sugar)

Two Eggs (One ounce of castor Sugar)

One ounce of castor Sugar.

Two ounces of loaf Sugar.

Angelica. A few Glacé Cherries.

Dissolve some of the jelly, pick about a dozen of the best strawberries. Mask some fancy dariole moulds with jelly; when partly set garnish the surface with strawberries and angelica leaves; coat the garnish with half-set jelly, and put on the ice to get firm. Beat up the eggs. Pick the remainder of the strawberries, put them in a basin, crush them with a wooden spoon, and rub them through a fine hair sieve. Make about one gill of syrup with the loaf sugar. Put the fruit pulp, syrup, eggs and maraschino in a copper bowl, and whisk over a saucepan of boiling water.

Dissolve the gelatine, previously soaked in water, and strain into the pulp, etc. Keep stirring over the hot water until the mixture binds; then take it off, and beat a little longer over some crushed ice. When sufficiently cool, fill up the moulds and leave them on the ice until quite set.

Immerse the moulds in tepid water, turn out neatly on a dish, garnish with chopped wine jelly and some glacé cherries, and serve.