Pains of Rhubarb a LA Royal

Ingredients

• 6 oranges, zest removed
• 14 oranges, juiced
• 4 lemons, juiced
• ½ lb. (227 g) pied de veau gelatine
• ½ lb. (227 g) lump sugar
• water, to make nearly 2 quarts

Directions

1. Rub the zest from 6 oranges onto a piece of lump sugar in a stew-pan.

2. Squeeze the juice from 14 oranges and 4 lemons onto the sugar through a fine sieve.

3. Soak ½ lb. of gelatine in cold water for 10 minutes.

4. Measure the orange juice and add enough water to make nearly 2 quarts.

5. Chop some of the sugar to sweeten the jelly (about ½ lb.).

6. Combine the juice mixture and sugar in the stew-pan and heat until nearly boiling, skimming off any scum.

7. Taste and add more sugar if needed, then remove from heat.

8. Strain the soaked gelatine into the jelly, stirring until dissolved.

9. Let the mixture cool in the larder until nearly set.

10. For decoration, prepare a little blanc-mange or sweetened milk with melted gelatine and a splash of brandy or maraschino.

11. Pour a little of this into the bottom of each mould and let it set.

12. Add a few drops of cochineal to some of the orange jelly and pour it over the set blanc-mange.

13. Place the stew-pan with the orange jelly in a larger pan filled with ice and water, stirring until it begins to thicken.