Take a [Madeleine-mould]; [clothe] it with vanilla ice-cream, and fill it with Kirsch-flavoured Chantilly cream combined with pine-apple dice and Bar red-currant jam.
[2783—GLACE ÉTOILE DU BERGER]
Take a star-shaped mould, or a [Madeleine-mould] with a star on its bottom. [Clothe] it with raspberry ice, and fill it with Bénédictine
flavoured [Mousse].
[796]
]Turn it out upon a regular disc, consisting of a thick layer of white spun sugar, lying on a dish. This spun sugar throws the ice into relief, and emits rays which dart out from between the points of the star.
[2784—GLACE FLEURETTE]
Take a square mould. Garnish it with strawberry and pine-apple ice, laid in very regular, superposed layers. After turning it out decorate with lemon ice.
[2785—GLACE FRANCILLON]
Take a square mould; [clothe] it with coffee ice, and fill it with liqueur-brandy ice.