To make Hedge-Hog

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take two Quarts of sweet blanched Almonds, beat them well in a Mortar, with a little Canary and Orange-flower Water, to keep them from oiling. Make them into a stiff Paste, then beat in the Yolks of twelve Eggs, leave out five of the Whites, put to it a Pint of Cream, sweeten it with Sugar, put in half a Pound of sweet Butter melted, set on a Furnace, or slow Fire, and keep it constantly stirring till it is stiff enough to be made into the Form of a Hedge-Hog. Then stick it full of blanched Almonds flit, and stuck up like the Brissels of a Hedge-Hog, then put it into a Dish. Take a Pint of Cream, and the Yolks of four Eggs beat up, and mix with the Cream; sweeten to your Palate, and keep them stirring over a slow Fire all the time till it is hot; then pour it into your Dish round the Hedge-Hog, and let it stand till it is cold, and serve it up.

Or you may make a fine Hartshorn-Jelly, and pour into the Dish, which will look very pretty. You may eat Wine and Sugar with it, or eat it without.

Or cold Cream, sweetned with a Glass of White Wine in it, and the Juice of a Seville Orange, and pour into the Dish. It will be pretty for Change.

This is a pretty Side-dish at a second Course, or in the Middle for Supper, or in a Grand Desert. Plump two Currans for the Eyes.