THE VARIETY OF ENGLISH RECIPES AND TWO EXAMPLES

    

Not only jelly is very famous but also gelatine, the jelly's main ingredient, can, as it is a typical English ingredient, be found in many traditional English recipes whose variety reaches from the simplest, in the truest sense of the word, trifles to real works of art. And at this juncture it doesn't even matter whether you look for a sugared or a savoury recipe, you'll find something in any case.
The most familiar of these recipes are, as already said, the trifle, a dessert in between of a cake and a cream, the cheesecake, which can be found in hundreds of different variations, or mixtures of mint jelly and white chocolate cream.

 

  As savoury recipe there is especially the salad of vegetables and meat in aspic, but as there are many totally different manners of making and changing it that you can almost speak of multiple dishes.


  We have decided to give one of these recipes as example and as example of a sugared recipe we will give the recipe of the "trifle" as well as we'll describe its origin a little bit.


Remark:

  When we looked for recipes we noticed that English recipes usually give the amount of ingredients in the form of "cups" or "inches" instead of millilitres and grams like it is generally in France. As we considered it to be difficult for a French person to cook with paying attention to these specifications we have included a change of them in our translation.

  The trifle recipe though, has "French" specifications in the English version, too because it is a recipe which we have found in a cookbook for English recipes in German so that it was already changed.

  Another thing we noticed is that the English use a special powder to produce a cream (the custard) which is known as "Crème Anglaise" in France and sold already made.


THE TRIFLE

HAM AND VEGETABLE SALAD IN ASPIC


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