— Madeleine. — Vanilla cream ice, centre filled with
half-frozen pineapple salad, flavoured with kirsch.
— Maltaise. — Mandarine or tangerine water ice,
flavoured with kirsch and maraschino, centre
whipped cream so flavoured.
— Marguerite. — Lemon water ice, flavoured with
maraschino, centre filled with strawberry cream.
— Marquise. — Vanilla souffle, frozen, with straw-
berry cream in centre ; served in cups or cases.
— Mexieaine. — Line bomb mould with vanilla
ice, fill centre with grated chocolate and cover
with vanilla ice, freeze, and unmould ; garnish with
tiny chocolate coated meringues.
— Napolitaine. — Mixed ice, two or three distinct
sections ; served in oblong slices.
— Nesselrode. — Vanilla ice cream flavoured with
chestnut puree.
— Prince PUekler. — Chocolate ice cream flavoured
with chestnut.
— Plombiere. — Vanilla cream ice, mixed with
ground almonds and whipped cream.
ICES
209
Glace an pain noir. — Brown bread cream ice.
— panach^e en surprise. — Moulded cream ice,
masked with meringue, and quickly baked.
— panach^e.— Mixed ice.
Pouding glac£ (Ice Pudding). — Vanilla cream ice,
mixed with crushed or crumbled sponge cakes and
fruits ; flavoured with various kinds of liqueurs.
Sorbet au champagne. — Lemon water ice enriched
with Italian meringue and champagne; served in
glasses in semi-frozen consistency. (For other
Sorbets see page 166.)
Souffles glaces a la vanille. — Vanilla cream
souffles, frozen, and served in cases.
— aux fraises. — Strawberry cream souffles, frozen,
and served in paper cases.
— au pain noir. — Brown bread cream souffles,
frozen, and served in paper cases.
— creme de noix de COCO. — Cocoanut cream ice.
— Japonaise. — Vanilla cream ice, mixed with
brown breadcrumbs, almonds, and maraschino
liqueur.
Bombs, Mousses, etc.
Mousses or souffles are light ice cream preparations
made from custard, cream, fruit, or syrups, whipped
whites of eggs, and flavouring according to names
given. They are served in souffle cases or souffle
dishes, in which they are frozen. Other compositions
for mousses and souffles will be found among the
compound ices.
Mousse au cafe.
Mousse au citron.
Mousse aux fraises.
Mousse aux framboises.
MoJisse au marasquin.
Mousse a l' orange.
Mousse aux peches.
Coffee mousse.
Lemon mousse.
Strawberry mousse.
Raspberry mousse.
Maraschino mousse.
Orange mousse.
Peach mousse.
Mousse de fraises k l’Americaine.— Strawberry
pulp, mixed with gelatine, sugar, and cream ; filled
in dome-shaped moulds and thus frozen ; garnished
with fresh ripe strawberries and whipped cream.
• — Fedora. — Souffle of cream and Curasao flavour,
served in cases, decorated with glac6 cherries and
angelica.
— Madrid . — Vanilla cream mixed with burnt sugar
filberts (noisettes pralinees), centre filled with
whipped cream, flavoured with maraschino or
other white liqueur.
210
DESSERT
Mousse de fraises k la Nansen.— Vanilla cream
ice, flavoured with noyeau, decorated with spun
sugar.
— Neluski. — Pistachio cream ice, flavoured with
chocolate, centre filled with caramel cream,
decorated with small chocolate macaroons.
— printaniepe. — Bomb of vanilla or chocolate
cream ice, interior filled with whipped cream,
mixed with fresh strawberries, etc.
— bombe Sarah Bernhardt. — Rose flavoured
cream ice (souffle character), centre filled with
violet flavoured mousse containing crystallised
violets.
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— Madeleine. — Vanilla cream ice, centre filled with
half-frozen pineapple salad, flavoured with kirsch.
— Maltaise. — Mandarine or tangerine water ice,
flavoured with kirsch and maraschino, centre
whipped cream so flavoured.
— Marguerite. — Lemon water ice, flavoured with
maraschino, centre filled with strawberry cream.
— Marquise. — Vanilla souffle, frozen, with straw-
berry cream in centre ; served in cups or cases.
— Mexieaine. — Line bomb mould with vanilla
ice, fill centre with grated chocolate and cover
with vanilla ice, freeze, and unmould ; garnish with
tiny chocolate coated meringues.
— Napolitaine. — Mixed ice, two or three distinct
sections ; served in oblong slices.
— Nesselrode. — Vanilla ice cream flavoured with
chestnut puree.
— Prince PUekler. — Chocolate ice cream flavoured
with chestnut.
— Plombiere. — Vanilla cream ice, mixed with
ground almonds and whipped cream.
ICES
209
Glace an pain noir. — Brown bread cream ice.
— panach^e en surprise. — Moulded cream ice,
masked with meringue, and quickly baked.
— panach^e.— Mixed ice.
Pouding glac£ (Ice Pudding). — Vanilla cream ice,
mixed with crushed or crumbled sponge cakes and
fruits ; flavoured with various kinds of liqueurs.
Sorbet au champagne. — Lemon water ice enriched
with Italian meringue and champagne; served in
glasses in semi-frozen consistency. (For other
Sorbets see page 166.)
Souffles glaces a la vanille. — Vanilla cream
souffles, frozen, and served in cases.
— aux fraises. — Strawberry cream souffles, frozen,
and served in paper cases.
— au pain noir. — Brown bread cream souffles,
frozen, and served in paper cases.
— creme de noix de COCO. — Cocoanut cream ice.
— Japonaise. — Vanilla cream ice, mixed with
brown breadcrumbs, almonds, and maraschino
liqueur.
Bombs, Mousses, etc.
Mousses or souffles are light ice cream preparations
made from custard, cream, fruit, or syrups, whipped
whites of eggs, and flavouring according to names
given. They are served in souffle cases or souffle
dishes, in which they are frozen. Other compositions
for mousses and souffles will be found among the
compound ices.
Mousse au cafe.
Mousse au citron.
Mousse aux fraises.
Mousse aux framboises.
MoJisse au marasquin.
Mousse a l' orange.
Mousse aux peches.
Coffee mousse.
Lemon mousse.
Strawberry mousse.
Raspberry mousse.
Maraschino mousse.
Orange mousse.
Peach mousse.
Mousse de fraises k l’Americaine.— Strawberry
pulp, mixed with gelatine, sugar, and cream ; filled
in dome-shaped moulds and thus frozen ; garnished
with fresh ripe strawberries and whipped cream.
• — Fedora. — Souffle of cream and Curasao flavour,
served in cases, decorated with glac6 cherries and
angelica.
— Madrid . — Vanilla cream mixed with burnt sugar
filberts (noisettes pralinees), centre filled with
whipped cream, flavoured with maraschino or
other white liqueur.
210
DESSERT
Mousse de fraises k la Nansen.— Vanilla cream
ice, flavoured with noyeau, decorated with spun
sugar.
— Neluski. — Pistachio cream ice, flavoured with
chocolate, centre filled with caramel cream,
decorated with small chocolate macaroons.
— printaniepe. — Bomb of vanilla or chocolate
cream ice, interior filled with whipped cream,
mixed with fresh strawberries, etc.
— bombe Sarah Bernhardt. — Rose flavoured
cream ice (souffle character), centre filled with
violet flavoured mousse containing crystallised
violets.