After turning out, decorate it with pine-apple ice.
[2794—MERINGUES GLACÉES]
Garnish some [meringue] shells with some kind of spoon-moulded ice, and set them on a napkin.
Or, garnish the shells more sparingly and join them together in twos.
[2795—GLACE PLOMBIÈRE]
Take a parfait mould. Garnish it with vanilla-ice cream combined with candied fruit, macerated in Kirsch; spreading the preparation in alternate layers with apricot jam.
COUPES.
We are now concerned with bowls garnished, either with differently-flavoured ices, or with ices combined with Chantilly cream or candied fruit. The bowls used for this purpose should be of crystal.
[2796—COUPES D’ANTIGNY]
Three-parts fill the bowls with Alpine-strawberry ice, or, failing this, four-seasons strawberry ice, combined with very light and strongly-flavoured raw cream. The two most perfect examples of this cream are the “Fleurette Normande,” and that which in the South of France is called “Crème