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French Flummery

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. two spoonfuls of orange-flower water
  2. Pears
  3. Two ounces of isinglass
  4. Sugar
  5. one quart of cream
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1238.
  2. Two ounces of isinglass, or gelatine ;
  3. one quart of cream ;
  4. sugar to your taste ;
  5. two spoonfuls of orange-flower water.
  6. Boil two ounces of isinglass, or gelatine, in a quart of cream for a quarter of an hour.
  7. Add sugar to your taste broken into small pieces, and two spoonfuls of orange-flower water.
  8. Stir it constantly, and then strain it into a mould.
  9. Turn it out on a dish when firm, and place round it some baked pears.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Spatula
  • Sieve