19th century macedoine of red fruits in strawberry jelly recipe

METHOD

The mould for this entremets should be a dome, and be six inches in diameter and four inches high, and be fluted. There should also be a second small dome, four inches and a half wide by two inches and three-quarters high; there should be four handles at the edge of this smaller dome, an inch and a half long, forming a cross, and be bent down at the ends about a quarter of an inch of their length, in order to support it within the larger one, hanging thus by those four handles, and leaving around it a space of an inch; these two moulds in reality forming but one.

Prepare the strawberry jelly as directed, and place the larger mould upright in ice, fix the smaller dome within it, and fill up the space round it with strawberry jelly. Pick 20 fine pine, 20 scarlet strawberries, and 20 white raspberries, a dozen bunches of white currants, and as many red ones, wash and drain the fruits on a napkin, handling them as little as possible.

When the jelly is firm, pour warm water into the small dome, and instantly lift it out. Place in the hollow thus left two spoonsful of white currants, which surround with a circle of strawberries, then a circle of white raspberries, and pour on them a spoonful of jelly, and leave them to become set. Continue filling up the interior, by placing on the raspberries a circle of scarlet strawberries, then one of the white currants, and so on to the top, occasionally pouring in jelly to set them.

To turn it out, dip it into warm water, take it out instantly, wipe the mould and the top of the jelly, to prevent it slipping about in the dish; lay the dish on the jelly, turn it over quickly, and lift off the mould.

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