Recipes > Desserts > Creams > Cream a la Valois

Cream a la Valois


  • 4 sponge-cakes
  • jam
  • 3/4 pint of cream
  • sugar to taste
  • juice of 1/2 lemon
  • 1/4 glass of sherry
  • 1 1/4 ounce of isinglass


Cut the sponge-cakes into thin slices; place two together, with preserve between them, and pour over them a small quantity of sherry mixed with a little brandy. Sweeten and flavour the cream with the lemon-juice and sherry; add the isinglass, which should be dissolved in a little water, and beat up the cream well. Place a little in an oiled mould; arrange the pieces of cake in the cream; then fill the mould with the remainder; let it cool, and turn it out on a dish. By oiling the mould, the cream will have a much smoother appearance, and will turn out more easily than when merely dipped in cold water.

Sufficient to fill a 1 1/2 pints mould.

Seasonable at any time.


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The Book of Household Management (1861).

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