1287. Biscuits Tortoni.
—Prepare and proceed exactly the same as for biscuits glacés ([No. 1286]), only placing the preparation into six round, fancy paper cases, instead of square ones. When filled, sift evenly over the surfaces two ounces of finely powdered macaroons ([No. 1210]); lay them on the tiers of the frame, and freeze them, serving them precisely as the biscuits glacés.
1288. Iced Pudding à la Diplomate.
—Have a biscuit-glacé preparation exactly the same as for [No. 1286]; cut ten biscuits à la cuillère ([No. 1231]) into dice-shaped pieces, and add them to the preparation. Then, with a wooden spoon, mix lightly for two minutes. With this fill a three-pint, melon-shaped form, and place the cover on. Have a pail, with broken ice in the bottom; lay the form on it, and fill the pail with more broken ice and rock-salt, and let it freeze thoroughly for two hours. Have ready a vessel with warm water; take out the mold from the pail, plunge it into the warm water, to wash away the ice and salt; then remove it immediately. Unmold it onto a dessert-dish with a fancy paper, and serve.
1289. Plum Pudding Glacé à la Gladstone.
—Have ready three ounces of Malaga raisins, prepared as for [No. 1081]; place them in a stone jar with half a pint of good old sherry, adding three ounces of candied cherries cut into quarters, one ounce of finely chopped candied citron, and two ounces of candied apricots, also cut into small pieces; then with the spatula mix gently together for one and a half minutes. Cover the jar, and let infuse for fully twelve hours. Prepare a chocolate ice-cream, as for [No. 1272], and just before removing it from the freezer add the above fruit preparation, mixing well with the spatula for fully two minutes. Put on the cover, and let freeze again for five minutes longer. Take a three-pint melon-form, and with a spoon fill it with the pudding preparation; cover it well, and put it in a pail containing broken ice and rock-salt at the bottom; then fill up the pail with more ice and salt, allowing it to freeze for fully two hours. In the meanwhile prepare the following sauce: put in a saucepan two egg yolks with one ounce of powdered sugar; place it on a slow stove, and with a pastry-whip stir briskly, adding gradually one gill of old English brandy. Heat it well, but it must not boil. Then take from the fire, set the pan on a table, and continue stirring for twelve minutes. Add a pint of well-whipped crême à la vanille ([No. 1254]), mixing the whole well together with the whip for two minutes, and pour the sauce into a china bowl, placing it in the ice-box. Have a vessel ready containing warm water; lift the mold from the pail, plunge it into the water to remove the ice and salt adhering; then lift it up, unmold the pudding immediately, and place it on a dessert-dish, with a fancy paper cover. Beat well the sauce; transfer it to a silver sauce-bowl, and send it to the table with the plum pudding, serving it separately.
1290. Macaroon Ice-cream.
—Take six ounces of macaroons ([No. 1210]); put them into a tin pan, and place it in a moderate oven to dry for ten minutes. Remove, and lay them on a table to cool off for twenty minutes, then put them in a mortar, pound thoroughly, and sift them over a sheet of paper. Have ready a vanilla ice-cream as for [No. 1271], and just before serving add to it the sifted macaroons, and with the spatula mix thoroughly for five minutes, and with this fill a three-pint brick-mold, covering it tightly. Have ready a pail with broken ice and rock-salt at the bottom, lay the mold over, and fill up the pail with more ice and salt. Let it freeze for two hours, and when ready to serve, have ready a vessel with warm water, take up the mold, bathe it in the water, and wash off all the salt and ice that adhere, then unmold the ice-cream onto a dessert-dish with a fancy paper over, and send to the table immediately.
1291. Pudding Glacé à la Frankie Cleveland.
—Prepare half the quantity of vanilla ice-cream as for [No. 1271]; when frozen, let it rest, and prepare also half the quantity of biscuit-glacé preparation ([No. 1286]), and when ready cover the basin, and let rest also. Have half a pound of marrons glacés (candied chestnuts); break them into pieces onto a plate; take a three-pint melon-form, arrange the vanilla ice-cream all around it, dividing it evenly, and filling up with alternate layers of the biscuit preparation and the marrons glacés; cover the mold tightly, and place it in a pail with broken ice mixed with rock-salt at the bottom, also filling the pail with more ice and salt, then let freeze for fully two hours. Two minutes before serving, bathe the mold in warm water to remove the ice and salt that adhere, unmold, and send to the table immediately with a sauce-bowl full of the following sauce: add to half a pint of whipped cream à la vanille ([No. 1254]) one gill of strawberry juice, and half a gill, or two ounces, of yellow chartreuse; beat well together with the whip for two minutes, then pour it into the sauce-bowl.