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Classic
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page 230
Coffee cream.
Put a quart of cream over the fire and when boiling, add to it 1/4 ounce of
coffee which has been roasted to a light, brown color. Then lift it off and
cover it. When cool, strain through a fine sieve over a kettle and add 8 yolks
of eggs and sugar to suit. Place the kettle on the stove again and stir the
mixture continually until it thickens. Then remove from the fire and stir until
the heat has passed off. Pour it into a crystal bowl and serve cold.
Frozen cream.
Beat thick sweet cream with sufficient sugar to make a hard froth, but have also
a lemon peeling in it and then put in something to color it pink red. Put it all
in a mould and place that in salt and snow or ice to freeze for about 2 hours.
When ready to serve dip the mould in hot water, wipe it, empty the cream on a
platter, and garnish with sugared bread.
Cherry cream.
One quart dried or fresh cherries are to be pounded in a mortar until the stones
are
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