1345. Iced Pudding, A La Parisienne

Parboil and remove the skin from eight ounces of Jordan almonds, and two ounces of bitter ditto, wash and dry them on a cloth, and then thoroughly pound them with twelve ounces of sugar in a mortar, until they present the appearance of a soft paste ; this must then be added to eight yolks of eggs, and a quart of boiled cream ; stir the whole together in a stewpan over a stove-fire, until the eggs are sufficiently set in the custard, and then pass it through the tammy in the same manner as a. pure'e. Pour this into a freezing-pot - ready packed in rough ice, and freeze it in the usual manner; when this is effected, fill an ice pudding-mould with it, cover it in with the lid, and immerse it in rough ice until dishing-up time. The pudding must then be placed on its dish, and the top and base garnished with a compote of apricots; after mixing a glass of noyeau in with the syrup, pour it over the pudding, and serve.

1346. Iced Pudding, A La Duchess Of Kent

Remove the skins from one pound of filbert-kernels, and pound these with ten ounces of sugar (adding a few drops of water), until they become soft and pulpy; take up this paste into a basin, add a pint of single cream, stir the whole well together, and pass it through a tammy into a puree; then freeze this in the usual manner. While the above is being prepared, a pint of cherry-water-ice must be made as follows: - Remove the stalks from two pounds of Kentish cherries, and bruise them thoroughly in a mortar, so as to break the stones, then take them up into a sugar-boiler, add twelve ounces of sugar, and boil the whole together over a brisk stove-fire for five minutes; rub this through a hair-sieve into a basin, and freeze it, adding a little thin syrup, if necessary. Use the cherry-water-ice to line the pudding-mould with, garnish the centre with the filbert-cream-ice, cover the mould with its lid, and immerse the pudding in rough ice until dishing-up time. The pudding must then be turned out on its dish, garnished round with wafer-gauffres filled with some of the filbert-cream reserved for the purpose, and served immediately.

1347. Biscuits Glaces, In Small Cases

To eight yolks of eggs, add one pint of cream, four ounces of ratifias, ten ounces of sugar, and a very little salt; stir the whole in a stewpan over a stove-fire until the egg is sufficiently set; then pass the custard through a tammy into a basin, and when it has become cold, add two wine-glasses of maraschino, and freeze this in the usual manner. Just before dishing up the biscuits, half a pint of whipped cream must be lightly added to the iced custard; the small paper cases must be filled with this, and afterwards sprinkled over with some finely-bruised high-colored ratifias, then dish the biscuits upon a napkin, and serve.

Note. - These iced biscuits may be also infinitely varied, by changing the flavorings : for which purpose, all kinds of liqueurs, and essences of almonds, vanilla, orange, lemon, coffee, chocolate, or orange-flowers, may be used: they may also be made by adding a puree of apricots, strawberries, raspberries, or pine-apple, to the custard.