[2790—MADELEINE GLACÉE[!-- TN: acute invisible --]
Take a [Madeleine-mould]. Fill it with vanilla ice-cream, combined with half its bulk of Chantilly cream and candied fruit macerated in Kirsch.
[797]
][2791—MANDARINES GLACÉES]
Cut the tangerines on top, with a round, even cutter, in suchwise as to remove a roundel of their peel with the stalk attached, and two leaves adhering thereto.
With the juice of the tangerines prepare some tangerine ice, after the directions given under Fruit-ice Preparations. Fill the tangerines with this ice; cover them with the roundels removed at the start; and, with a brush, sprinkle the rinds of the fruit with water, and place them in a refrigerator.
As soon as the tangerines are coated with frost, serve them on a napkin.
[2792—MANDARINES GLACÉES AUX PERLES DES ALPES]
Empty the tangerines as above, and garnish them inside with tangerine [mousse], with which Chartreuse bon-bons have been mixed. Cover them, and frost them as directed above.
[2793—GLACE MARIE-THÉRÈSE]
Take a [Madeleine-mould]; [clothe] it with chocolate ice, and fill it with vanilla-flavoured Chantilly cream.