One pint of syrup (32 Degree), fifteen yolks of eggs, three gills of peach pulp, colored pink with cochineal, one gill of noyeau, half a pint of thick cream, and a little chocolate water-ice, made with half a pint of syrup and four ounces of the best chocolate smoothly mixed and frozen ready.

Mix syrup, yolks, peach pulps, noyeau, and a few drops of vanilla, whip high; mix with the whipped cream, and set in ice for one hour and a half in brick-shaped molds, then turn out (if very firm), and cut in slices an inch thick, and coat them all over, or on top and sides, with the chocolate ice, smoothing with a knife dipped in cold water; serve in paper cases.