4,415
edits
Changes
Jump to navigation
Jump to search
== Desserts ==
It's time for dessert at last. For this course we're going to have an "arcas" and a blancmange (but you knew that already). Let's start with the "arcas", which, for the record, is an English word I made up for want lack of any better (other than "milk jelly") rendering of the Polish term, "''arkas''", which, itself, is of unclear etymology.
[[File:Arkas.jpg|thumb|upright|left|A pyramid-shaped lemon-flavoured ''arkas'', or milk jelly, served with a saffron-infused pear, almond flakes and spicy plum sauce, made by my niece at the workshop in the Wilanów Palace.]]
{{ Cytat
| Take as much fresh milk as you wantwish, put on a flame in a fine vessel, add sugar, and when it's starting boil, squeeze in one lemon or pour in a spoon of wine vinegar. And once it curdles, pour it in little baskets to strain, so that only the thicker matter stays and the subtle matter oozes away. Remove the jelly from the basket onto a plate covered with some rose water, sprinkle with sugar and serve. You may also add saffron to the milk, if you want.
| oryg = Mleka weźmij słodkiego, ile chcesz, wstaw w pięknym naczyniu, włóż cukru, a gdy zwierać będzie, wyciśnij cytrynę albo winnego octu łyżkę wlej. A gdy się zewre, lej w koszyczki na to zgotowane, żeby materia grubsza zostawała, a subtelna wyciekła. A polawszy talerz wódką różaną, wyłóż z koszyczka na talerz, a pocukrowawszy daj. Możesz też szafranu do mleka przydać, jeżeli chcesz.
| źródło = S. Czerniecki, ''op. cit.'', [https://polona.pl/item/compendium-fercvlorvm-albo-zebranie-potraw,MzQ5MDIzMw/102 s. 91], own translation }}
| źródło = S. Czerniecki, ''op. cit.'', [https://polona.pl/item/compendium-fercvlorvm-albo-zebranie-potraw,MzQ5MDIzMw/99 s. 88–89], own translation }}
By the way, Czerniecki also suggests another recipe for lean (but non-vegan) blancmange, which is settled with fish aspic.!
== The Centrepiece Masterpiece ==
