Viennois — Biscuit mixture with chocolate powder,
baked in five different size rings ; when cold,
abricotes, dressed pyramid style, and iced.
Vivienne — Genoise cake, abricotes, dome of Italian
meringue over, vanilla fondant icing, decorated.
Icing for Cakes.
Royal icing, or Glace Royale, is composed of icing
sugar blended with whites of eggs and a drop of
acetic acid beaten with a wooden spoon to form a
thick frothy cream ; butter icing is made with icing
sugar, fresh butter, and a few yolks of eggs beaten
to a cream.
Chocolate Icing — Powdered chocolate and syrup
cooked to required degree and used whilst hot.
Coffee Icing is butter icing in which essence of coffee
is added.
Fondant — Sufficient lump sugar is moistened with
sufficient water to cover and allowed to boil to
the crack degree, flavoured and poured on an
oiled slab, stirred with a spatula till creamy and
cold.
H eureka Icing is made with a pound of lump sugar
moistened with a little cold water and boiled to
the crack degree, then poured over three whipped
whites of eggs slowly till mixed, used instantly,
as it will set in a very few minutes.
Water Icing — A quantity of icing sugar is moistened
with a little cold water, and essence to flavour,
and beaten till creamy.
Anv of the above icings can be coloured and
%j O
flavoured according to requirements.
Glaces (Ices).
457
GLACES (Ices).
Ice-making has developed into quite an art, and
pretty varieties of fancy, dessert, and other ices are
included in the following named ices : Bouibes,
biscuits glaces, souffle ices, coupes, sorbets, spooms,
granits, parfaits, etc. The bombe is composed of
two or more different kinds of ice ; an endless
variety can be produced by amalgamating various
colours, and served either in bombe shape or in
pretty cases of paper or sweet paste for the purpose,,
producing an attractive effect. They are also served
with hot sauce, which is quite a novel idea.
Bombes.
A boukir — Pistachios cream ice lining the mould, and
vanilla ice and pralines inside.
Africaine — V anilla ice bombe ; when turned out,
powdered with line grated chocolate.
Africaine I. — Chocolate ice with apricot mousse
inside.
Aida — Pineapple ice and strawberry cream ice.
Aiglon — Strawberry cream ice with salpicon of fruit
and cognac.
Alaska — Vanilla ice moulded, and masked with
meringue mixture and salamandered.
Albufera — Vanilla ice and chestnut and anisette ice.
Alexandra — Vanilla ice and creme de noyau.
Alexandroivitch — Orange ice and strawberry and
champagne ice.
458 The New Practical Cookery Guide.
Algerienne — Orange ice and cura9ao.
Alhambra — Half vanilla ice and half strawberry ice,
i 7
fresh strawberry garnish.
Almeria — Lining of filbert and anisette ice, pome-
granate ice inside.
Americaine I. — Fresh strawberry and orange ice.
Americaine II. — Lining of mandarine ice and straw-
berry mousse.
Americaine III. — Cranberry cream ice.
Andalouse — Apricot ice lining, vanilla cream inside.
Antigone — Apricot ice lining, Russian mousse with
pralines and angelica inside.
Arabe — Coffee cream ice lining, rum mousse inside.
Archiduc — Almond ice lining, strawberry ice inside.
Arlesienne— Lemon and raspberry ice lining, kirscli
mousse with dice of pineapple inside.
Bar-le-Duc — Red currant ice and vanilla ice.
Baron Pierre de Saucy — Rich orange cream ice with
salpicon of crystallised apricot and can-died
citron, the bombe decorated with citron and
glace orange quarters.
Page 172
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Viennois — Biscuit mixture with chocolate powder, baked in five different size rings ; when cold, abricotes, dressed pyramid style, and iced. Vivienne — Genoise cake, abricotes, dome of Italian meringue over, vanilla fondant icing, decorated.
Icing for Cakes.
Royal icing, or Glace Royale, is composed of icing sugar blended with whites of eggs and a drop of acetic acid beaten with a wooden spoon to form a thick frothy cream ; butter icing is made with icing sugar, fresh butter, and a few yolks of eggs beaten to a cream.
Chocolate Icing — Powdered chocolate and syrup cooked to required degree and used whilst hot. Coffee Icing is butter icing in which essence of coffee is added.
Fondant — Sufficient lump sugar is moistened with sufficient water to cover and allowed to boil to the crack degree, flavoured and poured on an oiled slab, stirred with a spatula till creamy and cold.
H eureka Icing is made with a pound of lump sugar moistened with a little cold water and boiled to the crack degree, then poured over three whipped whites of eggs slowly till mixed, used instantly, as it will set in a very few minutes.
Water Icing — A quantity of icing sugar is moistened with a little cold water, and essence to flavour, and beaten till creamy.
Anv of the above icings can be coloured and
%j O
flavoured according to requirements.
Glaces (Ices).
GLACES (Ices).
Ice-making has developed into quite an art, and pretty varieties of fancy, dessert, and other ices are included in the following named ices : Bouibes, biscuits glaces, souffle ices, coupes, sorbets, spooms, granits, parfaits, etc. The bombe is composed of two or more different kinds of ice ; an endless variety can be produced by amalgamating various colours, and served either in bombe shape or in pretty cases of paper or sweet paste for the purpose,, producing an attractive effect. They are also served with hot sauce, which is quite a novel idea.
Bombes.
A boukir — Pistachios cream ice lining the mould, and vanilla ice and pralines inside.
Africaine — V anilla ice bombe ; when turned out, powdered with line grated chocolate.
Africaine I. — Chocolate ice with apricot mousse inside.
Aida — Pineapple ice and strawberry cream ice. Aiglon — Strawberry cream ice with salpicon of fruit and cognac.
Alaska — Vanilla ice moulded, and masked with meringue mixture and salamandered.
Albufera — Vanilla ice and chestnut and anisette ice. Alexandra — Vanilla ice and creme de noyau. Alexandroivitch — Orange ice and strawberry and champagne ice.
458 The New Practical Cookery Guide.
Algerienne — Orange ice and cura9ao.
Alhambra — Half vanilla ice and half strawberry ice, fresh strawberry garnish.
Almeria — Lining of filbert and anisette ice, pomegranate ice inside.
Americaine I. — Fresh strawberry and orange ice.
Americaine II. — Lining of mandarine ice and strawberry mousse.
Americaine III. — Cranberry cream ice.
Andalouse — Apricot ice lining, vanilla cream inside.
Antigone — Apricot ice lining, Russian mousse with pralines and angelica inside.
Arabe — Coffee cream ice lining, rum mousse inside.
Archiduc — Almond ice lining, strawberry ice inside.
Arlesienne— Lemon and raspberry ice lining, kirscli mousse with dice of pineapple inside.
Bar-le-Duc — Red currant ice and vanilla ice.
Baron Pierre de Saucy — Rich orange cream ice with salpicon of crystallised apricot and can-died citron, the bombe decorated with citron and glace orange quarters.