Nuées Roses
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take some Chantilly cream, aromatised with vanilla-flavoured strawberry purée, and dish it in small dessert-dishes, by means of a spoon.
- Boil one pint of white wine and as much water, and sprinkle in it eight oz.
- of small semolina.
- Cook gently for twenty-five minutes.
- Then add to the preparation two-thirds lb.
- of powdered sugar, a pinch of table-salt, two eggs, and the whites of six, beaten to a stiff froth.
- Pour it into moulds with buttered sides;
- set these to poach in the bain-marie, and leave them to cool.
- Turn out, and coat with a purée of raw fruit, such as strawberries, red-currants, cherries, etc., reasonably sugared.