We can't have been alone in
noticing how doctrinaire our
gastronomic texts have turned.
Even in the matter of jell-o,
there are those who'll contend
that it's all in the mold, and
some, the hue, as others claim
weights are what make it true.
This last assertion struck our
Gérard as reflecting his own
experience, sufficiently to in-
sinuate itself into his mind un-
der the appealing pseudonym of
"logic." And little is so con-
soling as the mantle of that
mentality, where it already lies
so close at hand - and especial-
ly, in the intimidating court of
cuisine.
Logic it was, then, that drove
Gérard to create his masterpiece,
a well-jelled swimming pool of a-
gave extract, to celebrate his
new aviators. Ours was not to rea-
son, against a slope of verdured
slime, but rise to praise how tea-
sin' was the rôle played by the
lime.
We have given the measurements for the
water for the jelly in grams, rather
than millilitres. This is because, al-
though millilitres and grams are equal,
in recipes where precision is important
you get a more accurate result if you
weigh the liquid.
Honi soit
qui mal y
pense.
Jack Adair-Bevan
Paûla Zarate
Matthew Pennington
Iain Pennington
Recipes, Foods and Spirituous
Liquors, from our Bounteous
Walled Garden in the Several
Seasons of the Year
[The Mendips, Somerset]
Summer: Pineapple Weed Jelly
220 grams caster sugar
40 grams pineapple weed
13 grams gelatine leaves
Cherry Spoom to serve
Ebury Press
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