(3482). Plombiere A La Rochambeau (Plombiere A La Rochambeau)

Pound half a pound of peeled almonds, but a few at a time, soaked for several hours in cold water, adding a little water at frequent intervals, then transfer from the mortar to a glazed vessel. Prepare au English cream (No. 42) with a quart of milk, half a pound of sugar, eight to ten eggyolks and a stick of vanilla split in two; as this becomes thick pour it over the almonds and stir occasionally while cooling, then strain forcibly through a tammy and leave till thoroughly cold. Pour this cream into a deep freezer imbedded in salted ice, work it vigorously until smooth and firm - this will take forty minutes - then incorporate two or three spoonfuls of kirsch mixed with a little orange syrup. Five to six minutes later stir in a pint of sweetened whipped cream, after adding to it a few spoonfuls of the almond preparation to prevent it from granulating; work again for ten to twelve minutes. Freeze a plombiere mold; coat it with nougat ice-cream (No. 3452) and at the bottom range some lady fingers soaked in prunelle; cover these with the above ice and on top of this place some preserved greengages, macerated for a quarter of an hour in kirsch and thick syrup, then drained. After the mold is full close the lid forcibly, pack it in salted ice and freeze for one hour for each quart.

Unmold the plombiere ou a folded napkin and surround the base with small iced Genoese cakes; fill the hollow center of the plombiere with some of the greengages infused in kirsch and serve separately, in a sauce tureen, whipped cream with a little kirsch added, mixing it well.

(3483). Plombiere D'Alencon (Plombiere D'Alencon)

Fill a plombiere mold with Chantilly cream (whipped cream made with a quart of cream and a quarter of a pound of powdered sugar, both firmly whipped together); place on the cover forcibly and pack it in ice, leaving it in a quarter of an hour for each quart; remove the cover and take out the contents, leaving only a thin three-eighths of an inch coating, then fill up the inside with alternate layers of No. 1 vanilla ice-cream (No. 3458), having half as much whipped cream added to it, intermingling it with macaroons soaked in maraschino or kirsch; fill it quite full, put back the cover neatly and pack in ice, freezing one hour and a half for two quarts; un-' mold and garnish the hollow on top of the plombiere with preserved peaches (No. 3682) and cherries, the former cut into pieces and softened in a light syrup with maraschino; place here and there a few lozenges of angelica; garnish around with various small cakes. Sauce of whipped cream flavored with noyau should be served apart.

(3484). Plombiere, Havanese Style (Plombiere A La Havanaise!)

Put ten egg-yolks in a tinned basin with eight ounces of sugar; beat both well together with a whip and dilute with a pint of boiling milk; cook without boiling and when the preparation covers the spoon remove from the fire and allow to cool. Now add one pint of cream and the pulp of twelve very ripe bananas. Pass all of this through a fine sieve and freeze. Then incorporate the same quantity of whipped cream, and a gill and a half of maraschino. Coat a plombiere mold with Andalusian ice cream (No. 3446); fill it quite full with the banana cream, fasten the cover on tight, pack in ice and freeze one hour for each quart: unmold and fill the hollow center in the mold with slices of raw pineapple, quartered, pared to the pulp, then macerated in maraschino. The sauce required for this is composed of apricots and maraschino.

(3485). Plombiere With Cherries (Plombiere Aux Cerises)

Suppress the stalks and pips from one pound of cherries; pound and press through a sieve; into this pulp mix five gills of cold thirty-degree syrup, a few bits of lemon peel and some lemon juice; pass the preparation once more, then stir in an infusion made with a part of the crushed cherry pips and some light syrup. Bring it to twenty-two degree syrup, then freeze the whole, the same as an ordinary ice. After it becomes firm and smooth incorporate a few spoonfuls of kirsch: ten minutes later transfer three or four spoonfuls to a vessel and mix in with it six or seven gills of well-whipped rich cream, properly drained and sweetened; stir this at once into the principal preparation, but only a little at a time, to have the mixture more perfect. Beat the whole well for a few moments longer so that it attains body. Coat a plombiere mold with kirsch ice cream i No. 3462), fill it full with the above, close properly and freeze. Unmold on a napkin and decorate the summit of the cupola with candied cherries that have been softened in light syrup and macerated in kirsch for one hour previously, and then well drained.

(3486). Plombiere With Chestnuts (Plombiere Aux Marrons)

Pack a plombiere mold in salted ice; line the bottom and sides with a thin layer of vanilla ice cream (No. 3458) and the center with chestnut cream (No. 3405), having the mold perfectly fall; fasten on the cover forcibly, then freeze, allowing one hour for each quart of the plombiere; unmold and range it on a folded napkin; fill the hollow in the mold with chestnuts in juice flavored with maraschino. Stick between the chestnuts lozenge shaped pieces of angelica.