(3436). Excelsior Biscuit (Biscuit Excelsior)

Have ready a vanilla biscuit preparation (No. 3438), line a large biscuit case, the size being explained in the vanilla biscuit recipes; fill it half full with the preparation. Divide lady fingers lengthwise in two or three pieces the same length as the box; soak them in maraschino, then place in the cases over the first layer of preparation, filling with more of the same. Put them in a freezing box; freeze and ice over half their length with orange water ice (No. 3605), the other half with raspberry (No. 3607); in the center place a small size rose, molded in lemon ice(No.3604), and on each side on the length place a lozenge of pistachio ice cream (No. 3454).

Fig. 623.

(3437). Iced Biscuits A La D'Oeleans (Biscuits Glaces A La D'Orleans)

Procure a tin box with a cover closing on the outside. The interior should measure eight inches in length, five and three-quarters in width and one and three-quarters deep. Fit the bottom of this with twelve small cardboard cases, all together being the exact size of the bottom of the box and each half an inch high. Pour in sufficient vanilla biscuit preparation (No. 3438) to fill up the tin box to a quarter of an inch below the top, put on the cover and close the joints with butter, then pack the box in salted ice; leave it for at least an hour and a half, being careful that the water does not rise higher than the bottom of the box; take out the box, wipe, remove the cover and finish filling to the top with strawberry water ice (No. 3607); smooth with the blade of a knife, replace the cover and fasten it once more with butter; freeze for one hour longer. Then remove both box and cover, wipe well and pass a thin knife all around the inside. Dip the bottom into hot water, unmold so that it turns over in a single block, then reverse it to have the strawberry ice on top.

Divide the biscuit into twelve equal-sized parts, the exact size of the cases, and dress each one on a round piece of fancy lace paper.

Fig. 624.

Fig. 625.

(3438). Iced Biscuits With Vanilla And Strawberry, Melon Shaped (Biscuits Glaces A La Vanille Et Aux Praises, Et En Forme De Melon)

Put eight egg yolks in a small tinned basin with three gills of thirty-five degree syrup, four gills of rich cream and a vanilla bean split lengthwise in two; beat the whole together and when well mingled set the basin on the fire and stir constantly with a spatula until it covers it thoroughly with a thick layer, then remove from the fire and strain the preparation through a Venice sieve. Wash the basin thoroughly and return the cream to it; lay the basin on ice, beat and when the composition is very firm incorporate therein a quart of whipped cream.* With this mixture fill some cases (Fig. 623) three-quarters full and freeze them in a freezing box (a square box furnished with movable tin shelves on the inside, they being perforated with large holesi. When frozen finish filling with strawberry or any other water ice: smooth with a knife and return to the freezing box to finish freezing. The inside dimensions of large cases are four and a half inches long, two and a half wide and one and one-sixteenth deep; the medium cases measure three and a half inches long, one and seven-eighths wide and one inch deep.

Iced biscuits can also be ranged in melon-shaped molds: coat these over with strawberry water ice (No. 3607). into which mix twice as much whipped cream (No. 50), and finish filling with the above vanilla biscuit preparation; freeze and unmold on a folded napkin.

Fig. 626.