(3577). Rice A La Ristori (Riz A La Ristori)

Coat a dome-shaped mold with vanilla ice cream (No. 3458), range on the bottom a layer of crushed candied chestnuts, over these a bed of chocolate mousse ( N'o. 3473). then another layer of chestnuts and apricot marmalade (No. 3675); finish filling with a light burnt almond cream (No. 3455). Have the mold quite full, forcing the cover on tightly, pack in salted ice and freeze for three-quarters of an hour. Unmold on a garnishing of thoroughly boiled rice macerated in an eighteen-degree vanilla syrup; serve a sauce-boatful of apricot maraschino sauce at the same time.

(3578). Rice With Maraschino (Riz Au Marasquin)

Boil half a pound of rice in milk; when dry and soft sweeten it and two minutes after remove and put away to cool. Dilute it with a few spoonfuls of vanilla syrup (No. 3165) and three tablespoonfuls of maraschino and keep it on one side. Freeze a dome mold in pounded ice and salt for a quarter of an hour before opening it; when cold range the ice inside of it in layers, bestrewing each one with candied fruits cut in large dice. After the mold is full first close the opening with a round piece of paper larger than itself, then with its own cover, closing the joints with butter so that the salted water cannot penetrate inside; cover also with salted ice and one hour later wash the mold quickly in warm water, dry and invert the rice on a cold dish.

(3579). Sicilian (Sicilienne)

Whip twelve raw egg-yolks in a tinned copper basin with twelve ounces of sugar and a quart of boiling milk; add three ounces of roasted coriander seeds, a piece of cinnamon and half a pound of chocolate; cook on a slow fire, allow to cool,then add a pint of cream: pass this through a sieve; freeze, and add six ounces of almonds, each one to be cut lengthwise in four, and three ounces of candied orange or lemon peel cut up very finely. Have one quart of chocolate ice cream (No. 3449) into which mix half as much whipped cream (No. 50). Line a square one-quart mold with bands of biscuit a quarter of an inch thick. At the bottom place a layer of the chocolate ice cream, over this slices of guava jelly and citron marmalade and the chocolate cream, repeating the operation until the mold is completely full. Pack in salted ice, freeze for one hour, unmold and dress.

(3582). Stuffed Tomatoes (Tomates Farcies)

Mask the sides of a mold imitating a tomato with strawberry water ice (No. 3607) and in the center burnt almond ice cream (No. 3455) and a salpicon of fruits and macaroons soaked in maraschino; finish filling, close forcibly, imbed in ice and freeze for half an hour; unmold, dress in a pyramid on a napkin and serve with a bowlful of sauce made of vanilla ice cream (No. 3458), whipped cream (No. 50) and prunelle, well mixed together.

Fig. 707.

Fig. 708.