Crême a la Comtesse, or the Countess’s Cream from Modern Cookery for Private Families by Eliza Acton
Prepare as above, boil and pound, eighteen fine sound chestnuts; mix with them gradually, after they have been pressed through a fine sieve, half a pint of rich sweet cream; dissolve in half a pint...
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Ingredients
- sugar, 2½ oz. *
- lemon-rind, two-thirds of 1
- bitter almonds, 6 to 8
- Cream, ½ pint
- sugar, 1 oz.:15 to 25 minutes, or more.
- isinglass, ½ oz.
- new milk, ½ pint
- water, full ½ pint
- Chestnuts, 18
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