Prepare a lady finger paste (No. 3377). adding a little butter; spread it in thin eighth of an inch layers on sheets of paper and bake in a brisk oven; after it has been removed punch out round pieces with a pastry cutter two and a quarter inches in diameter, also some bands seven and a half inches long by one and a half wide. Place one of the rounds at the bottom of a tin ring measuring two and three-quarters inches in diameter by an inch and a half in height; on top of this round range the band in a circle. Fill the center with two kinds of ice, one lemon water ice (No. 3604) and the other nut cream ( No. 3461), both having a salpicon of fruits macerated in kirsch added to them. and freeze for one hour; unmold and range each tutti-frutti biscuit on a lace paper of the same size. Cover entirely with a smooth coating of whipped cream and decorate with lozenges of angelica and halved cherries, placing a whole one in the center: freeze once more for half an hour and serve.

Fig. 710.

(3586). Tutti-Frutti (Tutti-Frutti)

Have some very cold tutti-frutti molds Fig. 711). Incorporate a salpicon of candied fruits, cut in three-sixteenths inch squares and marinated in kirsch, in vanilla ice cream ( No.3458). Fill the molds half full with this and the other half with orange water ice (No. 3605). Close forcibly, remove the surplus ice and freeze for half an hour. Unmold and dress on lace paper, the same diameter as the tutti-frutti, and serve.

Fig. 711.