Macedoine Jelly Revisited

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.

A neo-gothic macedoine mould and liner from Urbain Dubois, Cosmopolitan Cookery (London: 1870). I am fortunate enough to own a complete example of this two component mould, so am able to replicate these stunning Victorian entremets with a great deal of accuracy. 

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.

Here is another post with more information and images of these stunning jellies

If you are tempted by these dishes, why not learn how to make them yourself on my Jellies and Moulded Foods Course