Name: 如何製作意大利果凍--維多利亞式方法 (How to Make Italian Jelly — The Victorian Way)
Uploaded: 2025-10-13T07:47:03.000Z
Duration: 6 min 37 s

Today I'm experimenting with a new recipe.

I think it would do nicely for luncheon entree.

我覺得它很適合當午餐的開胃菜。

For this recipe you will need Gruyere cheese, aspic jelly salad, parsley and aspic to decorate.

這個食譜你需要葛瑞爾起司、凍狀沙拉、巴西里和凍來裝飾。

I had it from Mr. Wirt, whose family worked for the Lassells family up at Harewood in Yorkshire.

我是從韋特先生那裡得到的，他的家人以前在約克郡的哈伍德為拉塞爾斯家工作。

Apparently the chef, Monsieur Le Conte, prepares it for the Earl himself.

據說主廚勒孔特先生會為伯爵本人準備這道菜。

I've seen a lot of savoury jellies, or aspics as they're now known, but rarely one with cheese.

我看過很多鹹味凍，或現在稱作凍狀沙拉的，但很少有加起司的。

I think I will serve it with salad, as Mr.

我認為我會搭配沙拉一起上菜，就像杜波依斯先生在他的食譜書裡，常常會把沙拉做成凍狀一樣。

Dubois in his cookery book often has salad set in jelly.

我用的是葛瑞爾起司，這是一種瑞士的起司，用牛奶做的。

I'm using Gruyere cheese, which is a Swiss cheese made from cow's milk.

這是一種很受歡迎的餐桌起司。

它比切達起司或柴郡起司貴一點，但比史提爾頓起司便宜。

It is a bit more expensive than Cheddar or Cheshire, but rather less than Stilton.

我通常會把它用在烤盅裡，或是融化後使用，但今天我要用生的。

I usually use it in ramekins or in dishes where it's melted, but today I'm using it raw.

我想你可以切任何形狀，但簡單的圓形和三角形就夠了。

You can, I think, cut any shapes, but simple circles and triangles will suffice.

我習慣義大利的凍狀食譜都是甜的。

I am used to Italian jelly recipes being sweet.

通常會是一層一種顏色和口味的凍，然後是一層奶凍，接著是另一層不同顏色或口味的凍。

Usually they are a layer of jelly of one colour and flavour and then a layer of blanc mange followed by another layer of jelly of a different colour or flavour.

我不知道是什麼讓它變成義大利的。

Perhaps it is because Monsieur Leconte says it is.

也許是因為勒孔特先生說它是。

Annie Chase has crushed me some ice which I'm going to cover with a cloth to stop any aspic getting in and then settle my mould in it.

安妮·蔡斯幫我把冰塊弄碎了，我會用布蓋住，以免任何凍跑進去，然後把我的模具放在裡面。

I'm using a ring mould as I think it's a good plain mould and will stop it from from collapsing.

我用的是圓形模具，因為我覺得它是一個很好的素面模具，而且可以防止它塌陷。

If it works, then next time I'll use a more fancy mould.

如果成功了，下次我就會用更花俏的模具。

I always say to the girls that you should get the basics right first before moving on to something more complicated.

我總是跟女孩們說，在開始做更複雜的東西之前，應該先將基礎打好。

Now I'm going to put in a layer of aspic and then let that set.

現在我要放一層凍進去，然後讓它凝固。

Once it's set, I'll put in a layer of cheese.

When I was a scullery maid, we used to make aspic using calves feet jelly.

我以前當廚房女僕時，我們都用牛腳凍來做凍。

I think packet gelatine had been invented but it wasn't very good.

我覺得盒裝吉利丁那時候已經發明瞭，但品質不是很好。

When I first came across it about 15 years ago.

大約 15 年前我第一次接觸到它。

I thought it might be a good idea for the kitchen or save time and effort, but

我覺得這對廚房來說是個好主意，可以省時省力，但

It's much improved since then and if you work in a middle class family, it might be a good idea to use to save time.

從那之後品質進步很多，如果你在小康家庭工作，用它來省時是個不錯的主意。

I have tried some of them and I would recommend using the port or punch varieties rather than the cherry or orange.

我試過其中一些，我建議使用波特酒或潘趣酒口味，而不是櫻桃或柳橙口味。

But you should taste it for yourself and make your own judgment.

但你應該親自嚐嚐，自己做判斷。

We do use gelatin for creams and sweet jellies, but

我們確實會用吉利丁來做奶凍和甜味凍，但

really for a savoury or an aspic, I recommend making your own.

對於鹹味凍或凍狀沙拉，我建議自己做。

A good clear jelly is a sign of a good cook.

好的、清澈的凍是好廚師的象徵。

Now it's set enough for me to put in my cheese and I'm now going to put in another layer of aspic.

現在它已經凝固得差不多了，我可以放起司進去了，我現在要再加一層凍。

And I will continue in this way until the mould is full.

我會一直這樣做，直到模具裝滿為止。

I'm going to put it in the refrigerator to set.

I had Annie and the odd boy put new ice in this morning in preparation.

我讓安妮和那個小男孩今天早上準備了新冰塊。

I intend to serve this dish as a first course for luncheon as an entree.

我打算在午餐時將這道菜作為第一道菜，作為開胃菜。

And so we'll garnish it simply with chopped aspic and parsley and serve it with salad.

所以我們將簡單地用切碎的凍和巴西里來裝飾它，並搭配沙拉一起享用。

Although with jellies you can always remould them.

雖然凍狀沙拉總是可以重新塑形。

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如何製作意大利果凍--維多利亞式方法 (How to Make Italian Jelly — The Victorian Way)

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