*Strawberry Mousse
1 lb. strawberries
1 cup powdered sugar
1¹⁄₂ pints cream
Crush the strawberries and put them through a fine hair sieve. Put in an enamelled sauce-pan with a little sugar and stir continually over the fire till well mixed. Pour into a basin and set it on ice, stirring until it is cold. Whip the cream with the rest of the sugar. Mix with the fruit. Line a mould with paper. Fill it. Cover it with a round of paper and a lid, which should be sealed with a paste made of flour and water. Pack in ice and leave for an hour.
*Vanilla and Chocolate Soufflé
16 yolks of eggs
1 cup syrup
1 cup water
1 dessert-spoon vanilla
1 pint whipped cream
Chocolate
Beat the yolks, syrup (see [p. 151]) and water together thoroughly. Pass through a fine sieve. Put into a double boiler. Stir until thick but do not let it boil. Warm a bowl. Pour the custard into it. Add the vanilla. Beat for five minutes. Stir in the whipped cream and pour into a large mould. Pack in ice and leave for two hours. Uncover the mould and pour on to it a cup of cold melted chocolate flavoured with a little vanilla. Replace the cover and leave another two hours.
Cream Ice Enclosed in a Hot Soufflé
Make a soufflé of the required flavour in a large soufflé dish. Have ready a cream ice, frozen stone hard, about four inches less in diameter than the soufflé dish. When the soufflé is nearly baked, take it out of the oven, remove the brown top, and a little of the soft centre. Put in the ice, cover with the soft mixture and the brown cover and put back into the oven for a few moments. Considerable deftness and great quickness are necessary if this sweet is to be successful.