If the [mousse] be a fruit one, add to it one pint of a purée of fresh fruit.
Whisk over ice, until the preparation gets very frothy; put it into moulds, lined with white paper; thoroughly close them, and keep them in a refrigerator for two or three hours, subject to their size.
[2917—VARIOUS ICED MOUSSES]
After the same procedure, [mousses] may be prepared with Anisette, Coffee, Chocolate, Kirsch, Maraschino, Rum, Tea, etc.; Apricots, Strawberries, Oranges and Tangerines, fresh Walnuts, Peaches, Vanilla, Violets, etc.
[2918—PARFAIT (Generic Recipe)]
Mix thirty egg-yolks with one quart of cold syrup at 28°. Put the mixture on a slow fire, and cook it as for an English cream; strain it, and whisk it on ice until it is quite cold.
Add three pints of very stiff, whisked cream and one-fifth pint [811] ]of brandy or rum, in order to finish it; mould the preparation in Parfait moulds, and pack them in a freezer for from two to three hours.
N.B.—The term “Parfait,” which, formerly, was applied only to “Parfait au Café,” has become the common name for un-[clothed] ices, made from Bombe-preparations having but one flavour. And this is fairly logical, seeing that Bombe-preparations, but for a few insignificant distinctions, are exactly like Parfait-preparation.
It is therefore just as reasonable to make vanilla, chocolate, and [pralined] Parfaits, etc., as to make them with coffee.