[2774—PLUM ICE]
Proceed as for No. [2761], bringing the preparation to 20°.
[2775—GRAPE ICE]
Add to one and one-half pints of the juice of sweet, pressed grapes the juice of three lemons and the necessary quantity of powdered sugar to bring the preparation to 20°. Rub the whole through a sieve.
[2776—VIOLET ICE]
Put half a lb. of cleaned violet petals into one and one-half pints of boiling syrup. Let them infuse for ten minutes; strain the whole through a sieve; let it cool, and finish it with the juice of three lemons. The preparation should measure from 20° to 21°.
[795]
]Various Ices.
[2777—GLACE ALHAMBRA]
Take a [Madeleine-mould]; [clothe] its bottom and sides with vanilla ice-cream and fill it with Chantilly cream, combined with fresh strawberries, macerated for two hours in Kümmel, which should afterwards be added to the Chantilly cream.