(3563). Marvelous (Merveilleuse)

Break six egg-yolks in a tinned basin with twelve ounces of sugar, a quart of boiling milk, and half a pound of freshly roasted, coarsely ground coffee; set the basin on a moderate fire and stir continuously, without permitting it to boil, until the preparation will cover the spatula; strain through a fine sieve, leave till cold and freeze, adding the same quantity of sweetened whipped cream, half a pound of chopped burnt almonds, and as much candied chestnuts broken in small pieces. Put one pint of orange water ice (No. 3605) in a freezer with the same amount of burnt hazel-nut ice cream (No. 3464) and as much whipped cream. With this preparation coat some small paper cases, fill the inside with the first preparation and surround with orange flowers.

Fig. 693.

(3565). Mokabelle (Mokabelle)

Put into a coffee filter a quarter of a pound of ground coffee and half a vanilla stick; moisten with a pint of water to obtain a very highly concentrated extract of coffee, then add to it sufficient, syrup to bring the composition to twenty-two degrees, strain through a tammy, freeze and when well congealed pour in as much whipped cream (No. 50). With this ice fill some cups, either of sugar, china or fancy pasteboard ones; return to the freezing box and freeze once more. If desired the tops can be covered with whipped cream flavored with extract of coffee and kirsch mixed together.

(3568). Mushrooms (Champignons)

For these have some molds representing mushrooms of various sizes; fill them with maraschino ice cream (No. 3463), freeze, unmold and dip the ends or stalks in grated chocolate to imitate the roots. Dress piled high on a folded napkin.

(3574). Pears Or Apples In Surprise (Poires Ou Pommes En Surprise)

Empty out the insides of the fruit, either apples, pears, oranges or others, lay them in a freezer imbedded in ice for one hour and fill with various ices, either of cream or water. Pack in salted ice to freeze for two hours, then dress on a socle or dish with smilax.

Fig. 703.

Fig. 704.

Fig. 705.

(3575). Potatoes (Pommes De Terre)

Procure lead molds resembling medium-sized potatoes; fill them with chestnut ice cream (No. 3465) and stuff the centers with biscuits soaked in maraschino, also a salpicon of fruits. Freeze for half an hour, then unmold. Roll them in grated sweet chocolate and imitate the eyes by sticking in sticks of almonds; dress on a napkin and serve separately a sauce made of whipped cream and a little maraschino.

Fig. , 706.

(3576). Ribambelle (Ribambelle)

Boxes imitating the fancy boxes of the itinerant dealers of Paris. Coat the bottom and sides with nougat cream (No. 3452); till the center with uncooked maraschino cream (No. 3462) into which incorporate half as much whipped cream (No. 50) and one ounce of small vanilla chocolate pastilles for each quart of preparation. Pack these boxes in a freezing box or cave and serve accompanied by small wafer cakes or very thin waffle cornets.