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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: ns@gibbs.physics.purdue.edu (Nancy M. Schnepp)
Date: Fri, 15 Nov 91 15:31:17 -0500
Subject: OVO-LACTO: Nesselrode Pie
Summary: orig. subject: Nesselrode Pie
Archive-Name: recipes/ovo-lacto/nesselrode-pie
Keywords: recipe ovo lacto nesselrode pie
Followup-To: rec.food.veg
Organization: ?
Approved: aem@mthvax.cs.miami.edu
>From an article in the Indianapolis Star 7/6/83
By Craig Claiborne and Pierre Franey
Count Karl Robert Nesselrode was a chancellor of the Russian empire who
had quite a hand in international affairs involving Russia and the rest
of Europe during the reign of Napoleon. Thanks to his chef, you will
find the name Nesselrode on menus around the world and primarily in
association with sweets---custards, puddings, sauces and the
like---containing candied fruits and chestnuts in syrup and sometimes
flavored with a spirit such as rum.
NESSELRODE PIE (makes 8 or more servings)
1 baked 10-inch pie pastry
1 1/2 cups milk
1 envelope unflavored gelatin
3 eggs, separated
1/4 cup plus 1/3 cup sugar, divided
1 cup Nesselrode Mix (recipe follows)
1/2 cup heavy cream
Prepare and bake the pie pastry and set aside. Heat milk in a saucepan
and when it is warm, add gelatin. Stir to dissolve. Bring just to a
simmer and remove from heat.
Put egg yolks in a mixing bowl and add 1/4 cup sugar. Beat until
golden yellow and thickened. Add hot milk mixture, stirring vigorously.
Pour this liquid into a saucepan and cook, stirring with a wooden
spoon until the custard coats the spoon with a film. The correct
temperature on a thermometer is 180 degrees. Immediately pour the
mixture into a cold mixing bowl so that it does not cook further. Add
the Nesselrode mix and stir. Let cool.
Beat egg whites until foamy. Continue beating while gradually adding
the remaining 1/3 cup of sugar. Beat until stiff and fold this into
the custard mixture. Beat the cream until stiff and fold into the
custard. Pour the mixture into the pie shell. Cover and refrigerate
several hours or overnight until set.
NESSELRODE MIX: 1 1/2 cups mixed, diced candied fruits
12 marrons (chestnuts) in syrup, chopped,
about 1/2 cup
1/4 cup dark rum or cognac
Combine all the ingredients in a mixing bowl. Let stand 1 hour or
longer before using.
===
Is this similar to the recipe you lost? Hope so. I have not made
this, but have had the clipping tucked in my cookbook so I see it
all the time!! Let me know if it is any good.
Nancy S.