|A couple of glamorous victorian entremets in my kitchen|
Just a quickie. I have just spent a couple of days filming with a BBC crew making a number of items of period food. Yesterday I put together a couple of nineteenth century maraschino fruit macedoine jellies to show how glamorous Victorian food could be - at least on the upper class table. I am posting a few iPhone snapshots I took in my kitchen this morning of the jellies with their fruit garnitures. I have garnished them with a couple of nice silver hatelet skewers from the 1870s, which gives them a striking sense of formality.
|Two different macedoine jellies with their moulds. To stop it moving or floating in the jelly, the inner liner is clipped to the outer mould.|
If you are tempted by these dishes, why not learn how to make them yourself on my Jellies and Moulded Foods Course