No. 1315. Bombe demi glacé à la Mogador.
Make a good vanilla ice as directed (No. 1381), well flavoured with maresquino, have a large round pewter ice-mould which opens in two halves, partly fill each half, leaving a hollow in the centre of each, which fill with all kinds of small fruits, grapes, strawberries, currants, Smyrna raisins, &c., soaked in maresquino, close the mould, (having it sufficiently filled to form a ball when turned out,) and bury it in ice and salt, then make a thin ornamented border of pâte d’office (No. 1137) an inch in height, which fix upon a silver dish and bake in a moderate oven, place it somewhere for the dish to get cold; when ready to serve, dip the mould into lukewarm water, and turn the ice quickly out in the centre of your dish, you have previously prepared some finely-spun sugar (sucre filé, No. 1380), with which form a fusee, stick it in the top of the ice, twisting it round, bringing the other end near the edge of the dish, pour half a pint of brandy in your dish outside of the border of paste, which set on fire at the moment of going to table; the fire will require to burn the sugar, which will give it quite the appearance of a fusee; it would, however, be better that the brandy should not be set on fire until it reached the dining-room.
No. 1316. Cérito’s Sultane Sylphe à la Fille de l’Orage.
Procure a half oval-pointed mould about fifteen inches in height, ten inches by eight in diameter at the bottom, and the size of a five-shilling piece at the top, which bury to the rim in ice with which you have mixed plenty of salt, hue the interior with a sheet of white paper, laying it in closely to fit the mould, have ready a pint of cream mixed rather stiffly, with which you have mixed a meringue mixture of three eggs, as for the biscuit glacé (No. 1318), spread it all over the interior of the mould to about an inch in thickness, place a cover over the mould made to fit tight, over which place some ice, and leave it one hour, when it will be quite frozen, take off the lid, have ready a nice cherry or strawberry cream ice (No. 1388), place a little at the bottom of the mould, upon which lay a few fresh strawberries, then more ice, proceeding thus until quite full, place the cover again over, fixing it tight, bury it in ice and salt, and leave it an hour, or till wanted, when dip it into very lukewarm water, turn it out upon your dish, take off the paper, have ready a silver atelette (see atelette of fruits in the Plate), upon which you have placed some fine fresh fruit, that is, a peach with a bunch of fine black grapes resting over, and a few red currants or strawberries beneath, which stick into the top, have ready some finely-spun sugar (sucre filé, No. 1380), which twine round lightly like rolls of gauze (see design), not, however, covering the whole of it, and at the moment of serving lay a fine bunch of black grapes upon each side on vine-leaves; have some very light gelée de Dantzic (No. 1226) chopped finely, with which garnish round, sprinkling some over the grapes, but not too heavy, and serve as quickly as possible. As soon as it is turned out of the mould you had better set the dish upon the ice and salt you took it from (pouring off all the water) whilst ornamenting, and it would be better to make a border of pâte d’office upon your dish as in the last, but smaller, to prevent it sliding about when carried to table, which would upset the garniture.
No. 1317. Gateau glacé à l’Eloise.
Bury a mould in ice as in the last, then whip a quart of double cream very stiff, to which add a very little powdered sugar and two glasses of noyeau, put it in a freezing-pot, and when about three parts frozen line the mould as in the last, make a custard with eight yolks of eggs as for vanilla ice (No. 1381), to which add a little clarified isinglass (No. 1372), stir it upon the ice, and when becoming thickish add two glasses of noyeau, half a pint of whipped cream, and half a pound of cherries, stoned, and passed in sugar as directed (No. 1144), only dry well before adding them to the custard, which must be kept as white as possible, place it in the centre of your mould, which cover up and bury in ice until wanted; when ready, dip the mould in lukewarm water, turn it out upon your dish, stick a few fine cherries here and there over it, prepare another custard of four yolks of eggs, which pour all over and serve. The garnishing of these dishes must be effected very quickly, as they require to be served the moment they are turned out.
No. 1318. Biscuit Mousseux glacé, en caisse.
Make a custard of six yolks of eggs as directed for crème au maresquin (No. 1251), but omitting three parts of the sugar; put into your freezing-pot, and when half frozen have ready the following preparation: boil a quarter of a pound of sugar au cassé (No. 1379), have ready five whites of eggs whipped very stiff, with which mix the sugar by degrees; when quite cold mix with the custard, adding half a pint of whipped cream and three glasses of any white liqueur, freeze the whole together, keeping the pot twisted until you have obtained a good consistency; have ready a number of small round paper cases,[17] place a band of paper round each, half an inch above the top, and fill with the above preparation; place them in a flat tin box, sprinkle ratafia crumbs upon the top of each, place the lid upon the box, which must close very tight, and bury it in ice and salt for six hours; when ready to serve, take them out of the box, detach the bands of paper from them, dress upon a napkin, and serve. They will have every appearance of having just left the oven.
No. 1319. Souffle glacé au Curaçoa.
Proceed exactly as in the last, only using curaçoa instead of a white liqueur; place it in a middling-sized silver soufflé-dish, surround it with a band of paper, sprinkle crushed ratafias over the top, place it in the box, which cover and bury in ice, and salt eight hours; when ready to serve take off the band of paper, and dress it upon a napkin on a silver dish.