Crême a la Comtesse, or the Countess’s Cream


  • Chestnuts, 18
  • water, full ½ pint
  • sugar, 1 oz.:15 to 25 minutes, or more.
  • Cream, ½ pint
  • new milk, ½ pint
  • isinglass, ½ oz.
  • bitter almonds, 6 to 8
  • lemon-rind, two-thirds of 1
  • sugar, oz. *


Prepare as above, boil and pound, eighteen fine sound chestnuts; mix with them gradually, after they have been pressed through a fine sieve, half a pint of rich sweet cream; dissolve in half a pint of new milk a half-ounce of isinglass, then add to them from six to eight bitter almonds, blanched and bruised, with two-thirds of the rind of a small lemon, cut extremely thin, and two ounces and a half of sugar; let these simmer gently for five minutes, and then remain by the side of the fire for a while. When the milk is strongly flavoured, strain it through muslin, press the whole of it through, and stir it by degrees to the chestnuts and cream; beat the mixture smooth, and when it begins to thicken, put it into a mould rubbed with oil, or into one which has been dipped in water and shaken nearly free of the moisture. If set into a cool place, it will be ready for table in six or eight hours. It has a pretty appearance when partially stuck with pistachio-nuts, blanched, dried, and cut in spikes, their bright green colour rendering them very ornamental to dishes of this kind: as they are, however, much more expensive than almonds, they can be used more sparingly, or intermingled with spikes of the firm outer rind of candied citron.

Obs.—This is a very delicate kind of sweet dish, which we can particularly recommend to our readers; it may be rendered more recherché by a flavouring of maraschino, but must then have a little addition of isinglass. The preparation, without this last ingredient, will be found excellent iced.

* The proportions both of this and of the preceding cream must be increased for a large mould.