The "Queen" cookery books: Ices

Oeufs de Vanneaux à l'Irlandaise Make an Irlandaise sauce by mixing together a gill each of rich mayonnaise, and stiffly whipped cream, a tablespoonful of tarragon vinegar, a dash each of caster sugar and coralline pepper, with just enough vegetable green to bring it to a pale soft green ; into this stii as many separately cooked and finely shred vegetables (such as young carrots, turnips, ueas, cucumber, &c.) as will make up a gill, and with this mixture fill up some Monaco moulds (small truncated cones hollowed out at the top) and put them in the ice cave to set for an hour. Turn out, place a plover’s egg in each, garnish with watercress seasoned mth oil, vinegar, salt, and pepper, and serve. Mousse de Volaille Glacee. — Toss three or four chicken livers in a little butter and sherry till cooked, and when cold pound them with half a pound of finely mixed chicken, two good tablespoonfuls of very rich creamy veloute, and a seasoning of salt, white and coralline peppers ; rub this all through a sieve, work into it half a pint of whipped cream, and a good spoonful each of tiny cubes of truffle and foie gras ; pack it all in a plain charlotte mould, and freeze for -one and a half to two hours in the charged ice cave. This mixture can also be frozen in tiny papered ■souffle cases, and served garnished with coralline pepper, minced parsley, and truffle. A particularly nice form of this cream is made with any game, using Espagnole or Richelieu sauce SAVOURY ICES. instead of velouto, and making tlie aspic witli clear game stock instead of water. Hare, for instance, made thus, frozen in ballette moulds, and served on a bed of chopped aspic with iced tomato puree, is much to be recommended. Creme au foie gras glacee. — Season a pint of thick cream with a pinch of coralline pepper and a little salt ; add half a pint of just liquid aspic, and freeze in the freezer till just setting. Line a plain mould about l^in. thick with this ice, lay into it the contents of a jar of pate de foie gras truffe, carefully freed from any grease, fill up with more of the frozen cream, and leave it in the cave for an hour or so. Souffle glace au foie gras. — Season a pint of very stifhy whipped cream with coralline pepper and salt, and mix into it lightly with a silver fork the contents of a jar of foie gras truffe broken up small; freeze, and when about three parts frozen stir in a gill of freshly whipped cream, pack in a papered souffle mould, and freeze in the cave for an hour or more. Remove the outer paper carefully and serve, sprinkled with coralhne pepper and minced truffle and parsley. This is fearfully rich, but very delicious. Crab, lobster, salmon, &c. can all be served in this way, but it is better then to mix the fish with a gill of rich mayonnaise (either plain or tomato) to threequarters of a pint of whipped cream in the first instance. Souffle de perdrix glacee. — Dissolve joz. best leaf gelatine and a teaspoonful of glaze in half a pint of good strong game stock, strain it, add one and a half gills of aspic jelly, and v/hip it all tiU cold and sj)ongy ;