682. Biscuit Glace aux Fraises. — Make a straw-
berry custard with a gill of milk, two egg-yolks, ^ oz.
sugar, and a few pulped strawberries to colour and
flavour ; when cold, freeze till nearly stiff. Prepare one
pint of thick syrup with about 12 oz. of loaf sugar,
water, and vanilla bean for flavouring ; whilst the syrup
is warm pour it into a basin containing eight well-beaten
yolks of eggs ; stir quickly over the fire with a wire
whisk until the mixture thickens ; stir until it becomes
cold ; next mix IJ pint of whipped cream and 1 oz. of
powdered sponge cakes ; put it on the ice, and freeze
when wanted. Line the bottom of an oblong ice-mould
with the prepared strawberry ice, let it set firmly ; fill
up with the cream last prepared when same is nearly
frozen ; cover the mould well, bury in salt and ice, and
freeze for two hours.
683. Mousse aux Poires.— 4 large or six small
stewing pears, 10 oz. castor sugar, 10 drops vanilla
essence, i pint cream, ice and freezing salt.
Pare and core the pears, cut up into slices, put them
in a copper pan with sufficient water to well cover.
Add the sugar and cook until tender, or put them in a
fireproof stone casserole, add water and sugar, and cook
in the oven until done. Eub through a fine hair sieve
whilst hot, add the vanilla essence, and stir on the ice
with a wooden spoon until cold. This should produce
about a pint of pulp. Line a charlotte mould with
white paper, whip the cream until stiff, mix w^ith the
pulp and fill into the mould, cover with a round piece
COLD SWEETS AND ICES. 643
of paper and a lid fitting the mould, so as to
hermetically seal it. Bury the mould in crushed ice
and freezing salt for at least two hours. When required
for serving take out the mould, immerse in cold water,
wipe it well, remove the cover, turn on a dish covered
with a folded napkin or fancy dish-paper, remove the
paper lining, and serve quickly.
684. Mousse an Curacao. — 3 gills cream, ^ gill
Cura9oa, 2 oz. castor sugar.
Put the cream in a china bowl, set in a tub sur-
rounded with crushed ice, beat it with a whisk, at first
slowly, until it represents a stiff froth, adding the
castor sugar and liqueur last of all. Fill some little
souffle-cases, place them carefully in an ice-box charged
with crushed ice and freezing salt, or transfer the bowl
with contents to a charged ice-box. After one-and-a-
half or two hours it will be set and ready for serving.
In this case dress the mousse by means of a spoon in a
pyramidal form on a glass dish, and serve quickly.
N.B. — Various flavours, Maraschino, Kirsch, or
Ehum liqueurs may be introduced in place of Cura9oa.
686. Mousse au Marasquin. — 4 yolks of egg, 1 lb.
loaf sugar, 1 pint water, ^ gill Maraschino, ^ gill Kirsch -
wasser, about ^ pint cream, ice and freezing salt.
Page 298
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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682. Biscuit Glace aux Fraises. — Make a straw-
berry custard with a gill of milk, two egg-yolks, ^ oz.
sugar, and a few pulped strawberries to colour and
flavour ; when cold, freeze till nearly stiff. Prepare one
pint of thick syrup with about 12 oz. of loaf sugar,
water, and vanilla bean for flavouring ; whilst the syrup
is warm pour it into a basin containing eight well-beaten
yolks of eggs ; stir quickly over the fire with a wire
whisk until the mixture thickens ; stir until it becomes
cold ; next mix IJ pint of whipped cream and 1 oz. of
powdered sponge cakes ; put it on the ice, and freeze
when wanted. Line the bottom of an oblong ice-mould
with the prepared strawberry ice, let it set firmly ; fill
up with the cream last prepared when same is nearly
frozen ; cover the mould well, bury in salt and ice, and
freeze for two hours.
683. Mousse aux Poires.— 4 large or six small
stewing pears, 10 oz. castor sugar, 10 drops vanilla
essence, i pint cream, ice and freezing salt.
Pare and core the pears, cut up into slices, put them
in a copper pan with sufficient water to well cover.
Add the sugar and cook until tender, or put them in a
fireproof stone casserole, add water and sugar, and cook
in the oven until done. Eub through a fine hair sieve
whilst hot, add the vanilla essence, and stir on the ice
with a wooden spoon until cold. This should produce
about a pint of pulp. Line a charlotte mould with
white paper, whip the cream until stiff, mix w^ith the
pulp and fill into the mould, cover with a round piece
COLD SWEETS AND ICES. 643
of paper and a lid fitting the mould, so as to
hermetically seal it. Bury the mould in crushed ice
and freezing salt for at least two hours. When required
for serving take out the mould, immerse in cold water,
wipe it well, remove the cover, turn on a dish covered
with a folded napkin or fancy dish-paper, remove the
paper lining, and serve quickly.
684. Mousse an Curacao. — 3 gills cream, ^ gill
Cura9oa, 2 oz. castor sugar.
Put the cream in a china bowl, set in a tub sur-
rounded with crushed ice, beat it with a whisk, at first
slowly, until it represents a stiff froth, adding the
castor sugar and liqueur last of all. Fill some little
souffle-cases, place them carefully in an ice-box charged
with crushed ice and freezing salt, or transfer the bowl
with contents to a charged ice-box. After one-and-a-
half or two hours it will be set and ready for serving.
In this case dress the mousse by means of a spoon in a
pyramidal form on a glass dish, and serve quickly.
N.B. — Various flavours, Maraschino, Kirsch, or
Ehum liqueurs may be introduced in place of Cura9oa.
686. Mousse au Marasquin. — 4 yolks of egg, 1 lb.
loaf sugar, 1 pint water, ^ gill Maraschino, ^ gill Kirsch -
wasser, about ^ pint cream, ice and freezing salt.