Fill the mixture into paper cases, and
freeze as directed for Biscuits Glaces.
An extra half pint of cream may be whipped for garnish at serving time, if
desired; otherwise, garnish the top with chopped maraschino cherries, and
send to the table.
This will fill twelve biscuit cases.
BOMB GLACE
Pack a two quart bomb glace mold in salt and ice. Remove the lid, and line
the mold with a quart of well-made vanilla ice cream. Fill the centre with
one half the recipe for Biscuit Glace mixture, that has been packed in
a freezer until icy cold. Put on the lid, bind the edge with a piece of
muslin dipped in paraffin or suet, cover the mold with salt and ice, and
stand aside three hours to freeze.
This will serve twelve persons.
BISCUIT TORTONI
1 quart of cream
1/2 pound of sugar
1 gill of maraschino
2 tablespoonfuls of sherry
1 teaspoonful of vanilla
Yolks of six eggs
Put half the cream in a double boiler over the fire. Beat the sugar and
yolks together until very, very light, add them to the hot cream and stir
over the fire until the mixture begins to thicken. Take from the fire,
and, when very cold, add the vanilla, maraschino and sherry, and freeze.
When frozen, stir in the remaining cream, whipped to a stiff froth. Fill
individual dishes or paper cases, stand at once in the freezing kettle or
ice cave; pack and freeze from three to four hours.
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