(3545). Ceylon With Coffee (Ceylan Au Cafe)

Put ten egg-yolks in a tinned basin; whip in three gills of very strong coffee and bring the preparation to twenty-two degrees with a syrup gauge; set the basin on a slow fire, stir and remove when it covers the spoon, then strain through a fine sieve; return it to the cleaned basin, beat again on ice till it attains a light consistency. Coat a mold (Fig. 674) with uncooked cinnamon ice cream (No. 3450), fill the center with the coffee composition, close forcibly, pack and freeze for one hour. Unmold and dress on a folded napkin and surround with vanilla lady bouchees (No. 3376).

(3546). Charlotte Corday (Charlotte Corday)

Obtain some round crimped paper cases; cover the bottoms and sides with uncooked Andalusian ice cream (No. 3446) and fill the centers with biscuit glace preparation with vanilla (No. 3438), adding a little maraschino to it; also put in some candied orange peel cut in exceedingly thin fillets; powder the tops with pulverized macaroons and cover this with Andalusian ice cream and candied fruits. Lay them in a freezing box for an hour to finish freezing.

Fig. 674.

Fig. 675.

(3547). Corn (Mais)

Fill tin molds, representing a medium-sized ear of corn, partly with hazel-nut ice cream (No. 3464) and partly with lemon water ice (No. 3604); in the center of each ear of corn lay pieces of lady fingers soaked in prunelle, Close the molds forcibly, pack and freeze; three-quarters of an hour after, unmold, dress on a napkin and serve with a bowlful of vanilla ice cream (No. 3458) and whipped cream (No. 50), half of each, well beaten together, adding a little kirsch.

Fit,'. 676.

(3548). Countess Leda Ice Cream (Glace A La Comtesse Leda)

Coat with strawberry ice cream (No. 3451) the inside of a mold the shape of the annexed cut (Fig. 677). able to contain one quart and a half to two quarts of preparation, having previously packed it well in salted ice; fill the center with uncooked vanilla ice cream (No. 3466), into which have mixed fresh peaches cut in four and infused in maraschino, and freeze for one hour and a half. At the same time mold a swan with almond ice cream (No. 3461). At the moment of serving unmold the large form on a napkin. Surround the base with lady bouchees frosted with vanilla and strawberry frosting (No. 3376), and on the top dress the swan. Serve separately a kirsch sauce, made with vanilla ice cream (No. 3458) and whipped cream (No. 50), beaten together with a little kirsch.

Fig. 677.

(3550). Eggs A La Tremontaine, Red Wine Sauce (Oeufs A La Tremontaine. Sauce Au Vin Rouge)

Mix some fruits previously cut dice shaped with whipped cream (No. 50):. fill spherical molds of one and one-eighth inches in diameter, freeze and unmold. Coat some hinged tinned molds, the shape of an egg. containing a gill each, with pistachio ice cream (No. 3454); in the center place the spherically molded whipped cream, close and clean off the surplus, freeze, unmold and serve on a folded napkin. .Serve separately a red wine sauce prepared as follows: Infuse some cinnamon and a slice of lemon in good red wine: sweeten and stand the saucepan on the fire. As soon as the wine begins to whiten thicken with fecula diluted in cold water, strain, leave stand till very cold, then serve.

Fig. 682,.