Glace a la creme d’abricot.
— a la creme d’amande.
— a la creme d' ananas.
— de creme au cacao.
— au chocolat.
— creme de framboises.
— au marasquin.
— au moka.
— creme de noyeau.
— aux fleurs d' or anger.
— d la creme de peches.
— creme au the.
— a la creme de vanille.
Apricot cream ice.
Almond cream ice.
Pineapple cream ice.
Cocoa cream ice.
Chocolate ice.
Raspberry cream ice.
Maraschino cream ice.
Coffee cream ice.
Noyeau cream ice.
Ice cream flavoured with
orange flowers.
Peach cream ice.
Vanilla cream ice flavoured
with tea.
Vanilla cream ice.
*
%
\
t
ICES
207
Glace aux abvicots.
— d l' ananas.
— aux cerises.
— au citron.
— d'epines-vinettes.
— aux f raises.
— aux framboises.
— aux gvoseilles .
— de melon.
— mille fruits.
— aux mirtilles.
— d l' orange.
— en verves a l' orange.
— aux pe ches.
■ — aux poires.
— auxpommes.
■ — a la tutti-frutti.
Pouch a la glace.
Sorbet aux f raises.
Biseuits glaees a la a
mixed with cream and
Apricot water ice.
Pineapple water ice.
Cherry water ice.
Lemon water ice.
Barberry water ice.
Strawberry water ice.
Raspberry water ice.
Red currant ice.
Melon water ice.
Mixed fruit and cream ice.
Bilberry water ice.
Orange water ice.
Orange water ice, served
in glasses.
Peach water ice.
Pear water ice.
Apple water ice.
Mixed cream and fruit
water ice.
Iced punch.
Strawberry ice, served in
glasses.
mille. — Vanilla souffle ice,
ined with wafer biscuits.
Charlotte glacee. — Ice cream pudding, lined with
thin finger, genoise, or savoy biscuits.
Coupes St. Jacques. — Layers of vanilla cream ice
and red currant water ice filled- in goblets, sprinkled
over with maraschino and cura9ao liqueur.
Demi-glace de groseilles vertes.— Gooseberry
fool.
Glace Albufera. — Vanilla cream ice mixed with
chestnut puree and maraschino.
— Alexandra. — Bomb mould lined with vanilla
cream ice, and filled with peach and strawberry
cream ice.
— plombiere d’ananas.— A rich cream ice, made
with one quart of cream, six egg yolks, \ lb.
sugar, vanilla flavour and pineapple juice. Pine-
apple cut in dice is mixed with cream when
partially frozen.
— Bresilienne. — Mousse of kirsch flavour mixed
with chopped pineapple.
— Cardinal. — Bomb mould lined with raspberry or
strawberry water ice, centre filled with vanilla
cream flavoured with maraschino.
— Chateaubriand. — Vanilla ice cream, mixed with
glac6 or crystallised fruits and whipped cream.
208
ICES
Glace Cleopatre. — Vanilla cream ice, chopped pista-
chios, flavoured with Curasao and rum ; centre
whipped sweetened cream.
— Comtesse. — Strawberry cream ice, frozen in
small cases, with fresh fruit on top, garnished
with angelica leaves.
— Coureelles. — Bomb of orange water ice, with
centre filling of vanilla cream and glace fruit.
— Creole. — Chocolate flavoured ice cream, mixed
with pounded burnt sugar almonds.
— Dame-Blanche. — Compound ice, consisting of
lemon water flavoured with kirsch, and vanilla
cream mixed with whipped cream in centre.
— Diplomate. — Mocha cream ice in bomb shape,
centre filled with mousse, flavoured with Curasao
cream.
— Duehesse. — Orange cream ice flavoured with
kirsch.
— Florentine. — Bomb mould lined with filbert
cream ice, centre filled with strawberry water ice.
— Georgette. — Pineapple cream ice, mixed with
pounded French almond rock.
— a la Havanne. — Coffee cream ice mixed with
burnt sugar almonds (pralines), centre vanilla
cream .
— Creme de maearons. — Macaroon cream ice.
Page 122
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Glace a la creme d’abricot.
— a la creme d’amande.
— a la creme d' ananas.
— de creme au cacao.
— au chocolat.
— creme de framboises.
— au marasquin.
— au moka.
— creme de noyeau.
— aux fleurs d' or anger.
— d la creme de peches.
— creme au the.
— a la creme de vanille.
Apricot cream ice.
Almond cream ice.
Pineapple cream ice.
Cocoa cream ice.
Chocolate ice.
Raspberry cream ice.
Maraschino cream ice.
Coffee cream ice.
Noyeau cream ice.
Ice cream flavoured with
orange flowers.
Peach cream ice.
Vanilla cream ice flavoured
with tea.
Vanilla cream ice.
*
%
\
t
ICES
207
Glace aux abvicots.
— d l' ananas.
— aux cerises.
— au citron.
— d'epines-vinettes.
— aux f raises.
— aux framboises.
— aux gvoseilles .
— de melon.
— mille fruits.
— aux mirtilles.
— d l' orange.
— en verves a l' orange.
— aux pe ches.
■ — aux poires.
— auxpommes.
■ — a la tutti-frutti.
Pouch a la glace.
Sorbet aux f raises.
Biseuits glaees a la a
mixed with cream and
Apricot water ice.
Pineapple water ice.
Cherry water ice.
Lemon water ice.
Barberry water ice.
Strawberry water ice.
Raspberry water ice.
Red currant ice.
Melon water ice.
Mixed fruit and cream ice.
Bilberry water ice.
Orange water ice.
Orange water ice, served
in glasses.
Peach water ice.
Pear water ice.
Apple water ice.
Mixed cream and fruit
water ice.
Iced punch.
Strawberry ice, served in
glasses.
mille. — Vanilla souffle ice,
ined with wafer biscuits.
Charlotte glacee. — Ice cream pudding, lined with
thin finger, genoise, or savoy biscuits.
Coupes St. Jacques. — Layers of vanilla cream ice
and red currant water ice filled- in goblets, sprinkled
over with maraschino and cura9ao liqueur.
Demi-glace de groseilles vertes.— Gooseberry
fool.
Glace Albufera. — Vanilla cream ice mixed with
chestnut puree and maraschino.
— Alexandra. — Bomb mould lined with vanilla
cream ice, and filled with peach and strawberry
cream ice.
— plombiere d’ananas.— A rich cream ice, made
with one quart of cream, six egg yolks, \ lb.
sugar, vanilla flavour and pineapple juice. Pine-
apple cut in dice is mixed with cream when
partially frozen.
— Bresilienne. — Mousse of kirsch flavour mixed
with chopped pineapple.
— Cardinal. — Bomb mould lined with raspberry or
strawberry water ice, centre filled with vanilla
cream flavoured with maraschino.
— Chateaubriand. — Vanilla ice cream, mixed with
glac6 or crystallised fruits and whipped cream.
208
ICES
Glace Cleopatre. — Vanilla cream ice, chopped pista-
chios, flavoured with Curasao and rum ; centre
whipped sweetened cream.
— Comtesse. — Strawberry cream ice, frozen in
small cases, with fresh fruit on top, garnished
with angelica leaves.
— Coureelles. — Bomb of orange water ice, with
centre filling of vanilla cream and glace fruit.
— Creole. — Chocolate flavoured ice cream, mixed
with pounded burnt sugar almonds.
— Dame-Blanche. — Compound ice, consisting of
lemon water flavoured with kirsch, and vanilla
cream mixed with whipped cream in centre.
— Diplomate. — Mocha cream ice in bomb shape,
centre filled with mousse, flavoured with Curasao
cream.
— Duehesse. — Orange cream ice flavoured with
kirsch.
— Florentine. — Bomb mould lined with filbert
cream ice, centre filled with strawberry water ice.
— Georgette. — Pineapple cream ice, mixed with
pounded French almond rock.
— a la Havanne. — Coffee cream ice mixed with
burnt sugar almonds (pralines), centre vanilla
cream .
— Creme de maearons. — Macaroon cream ice.