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Succès Moulds

Mrs Agnes Marshall's Russian Jelly made in a succès mould. Mrs Marshall's books are full of recipes which require this mould.

An 1880s advertisement for a succès mould.

An 1880s Marshall ice cream made in a succès mould.

Another Mrs. Marshall illustration of a succès ice.

This one is an unusual savoury ice - a Parfait au Parmesan from her magazine The Table. A mould with a pipe lid was lined with aspic jelly and the little domes at the top garnished with chopped parsley and red coralline pepper. The aspic was then dusted all over with grated gruyère. The mould was then filled with a light savoury cream flavoured with a mixture of grated parmesan and gruyère. After it was frozen, the lid with its pipe was removed and the cavity filled with a whipped cream flavoured with parmesan and coralline pepper.

Used skillfully, a succes mould could be used to create the most spectacular dishes like the Russian Jelly with orange jellies opposite.

A succès jelly and ice cream mould, both made by Letang Fils of Paris 1890s.

Mrs. Agnes Marshall demonstrating in her cookery school kitchen. Note the succès ice cream mould on the table. Its lid is in front of the dariole moulds.

 

Mrs Marshall's ice pudding with fruits. Flavoured with maraschino and brandy, this elegant dessert ice contained mixed dried fruits.

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