(3583). Toronchino Procope (Toronchino Procope)

Put ten raw egg-yolks into a tin basin containing three-quarters of a pound of sugar, and half a pound of burnt almonds crushed with about a gill of cream. Set on a slow fire, stir steadily until the preparation covers the spatula, then take from the fire and let stand till cold. Now add a pint of cream and a little orange flower water, strain the whole through a sieve, freeze and use the cream to fill some plaited paper cases, scattering shredded pistachios over the tops.

(3584). Tortoni Cups (Coupes Tortoni)

This ice requires the use of lead molds representing plain, shallow, round baskets: line them with rather thin strawberry ice cream (No. 3451) and freeze for one hour; unmold and lay over sheets of paper placed on a tin; fill quite full and rounded on top with iced biscuit preparation (No. 3435) and put them into the freezing box. When the iced biscuit is sufficiently congealed decorate each ice cream with roses of medium size molded in raspberry, orange, lemon and pineapple water ices, one quart being sufficient for twelve flowers; fill some of the rose molds with lemon and orange, others with raspberry and pineapple. Pack in ice, freeze and unmold: lay each one on the above biscuit preparation, it being sufficiently hard to have the rose set firmly on top of the roundest part; put them in a freezing box (Fig. 622) for half an hour and serve.

Fig. 709.

(3587). Valence Cup With Peaches (Coupe De Valence Aux Peches)

Prepare some Andalusian ice cream (No. 3446); mold it in a cup mold that has been imbedded in ice; freeze in ice and salt for one hour; unmold and decorate with peeled peaches cut in four, soaked in champagne, sugar and maraschino, adding to them well-pared oranges cut in sections, having withdrawn the seeds.

Fig. 713.

(3588). Vermeil Globules A La Damseaux (Globules Vermeilles A La Daniseaux)

To dress these imitated strawberries made of ice cream, it requires shells (Fig. 714), made of either nougat (No. 3621), pulled sugar (No. 3618) or clear sugar. The ends of the shells must be decorated with small flowers made of cooked sugar or gum paste. Mold half of these ices in Strawberry ice cream (No. 3451) and the other half in strawberry water ice (No. 3607); after all are molded pack in ice and freeze for half an hour, then unmold them; fasten an artificial stalk, surmounted with small leaves, into each one. Place them in the shells and serve at once.

Fig. 713.

Fig 714.

(3589). Watermelon (Pasteque)

Take a pound of the red pulp of a watermelon, the juice of four oranges and of three lemons, an orange and a lemon peel, also some syrup at twenty degrees. Bring the composition to eight-een-degree heat, strain through a sieve and freeze, adding half a gill of brandy and one quart of whipped cream (No. 50). Coat a watermelon-shaped mold with pistachio cream (No. 3454); on this place the above preparation, with strawberry water ice (No. 3607) laid in the center; pack and freeze for two hours; unmold and cut it up in four or else in two; on the red part insert imitation watermelon seeds made of chocolate. These halves or quarters can be cut in slices.