Mascotte I. — Half chocolate ice cream, half vanilla ice.
Mascotte II. — Half peach cream ice and half kirsch
mousse.
Mathilda — Coffee cream ice lining, apricot ice inside.
Medicis — Raspberry ice lining, brandy mousse with
crystallised fruit.
Mercedes — Apricot ice lining, chartreuse mousse
inside.
Mexicaine — Pralines ice with kirsch.
Michel Strogoff- — Peach and champagne ice.
Mignon — Apricot and aveline ice.
Milanaise — Vanilla ice with shredded dried almonds,
stoned muscat and preserved strawberries, piped
Chantilly cream over to imitate spaghetti.
Mintha — Cream ice with crystallised mint leaves.
Mogador — Coffee cream ice, kirsch mousse.
Moldane — Pineapple ice, cura9ao mousse.
Monselet — Chocolate ice, anisette mousse.
Montebello — Pistachios and chartreuse lining, vanilla
ice inside.
Monte Carlo — Raspberry ice and lemon ice.
Monte Cristo — Strawberry ice, pralines and cognac-
ice inside.
Montmorency — Cherries and curacao ice.
Moscovite— Kiimmel cream ice with crystallised fruit.
Mousse au The — Tea mousse done in brick mould
(Napolitain).
Mousseline — Strawberry cream ice, Chantilly cream
over.
Glaces (Ices).
465
Murillo — Pralines ice lining, pineapple and cham-
pagne inside, decorated.
Nabob — Pralines ice and brandy mousse with candied
%/
fruit.
Nelusko — Chocolate ice, pralines ice, sucre file over
to decorate.
Nero— Half vanilla ice with caramel flavour and half
vanilla ice with small balls of soft chocolate,
served in layers on fond of G-enoise, masked
with Italian meringue mixture and sala-
O
mandered.
Neva — Pear ice lining and creme ponche inside.
New York — Place a layer of almond ice cream in
a Napolitain mould, arrange fresh raspberries
round sides, then a layer of chestnut cream ice
flavoured with curacao and another layer of
almond ice cream on top with additional fresh
raspberries, cover lightly and pack in ice (usual
way) ; when ready to serve, cut in slices and
decorate with Chantilly cream and glaces
cherries and angelica.
Odessa — Apricot ice lining, strawberry ice inside.
Odette — Pralines ice decorated with pink Chantilly
cream.
Orientate I. — Half coffee ice and half vanilla ice,
pineapple mousse.
Orientate II. — Gfinger ice lining, pistachios cream
ice inside.
Panachee — Various coloured ices in layers in bombe
mould.
Parfait de Rose — Rose flavour and colour iced souffle,
crystallised rose leaves over.
H H
466 The New Practical Cookery Guide.
Parisienne I. — Pineapple ice lining, chocolate mousse
inside.
Parisienne II. — Fed currant ice and lemon ice.
Parisienne III. — Pineapple ice lining, chestnut
mousse with marron glace inside, decorate with
marron glace and pineapple.
Petit Due I. — Vanilla ice and red currant ice.
Petit Due II. — Strawberry ice lining, kirsch mousse
inside : decorate with strawberries and angelica.
Pomeloe — Grape fruit ice.
Pompadour — Pomegranate ice and pistachios ice,
moulded in asparagus shape moulds.
Portugaise — Cura5ao cream ice lining, mandarine
mousse inside.
Prince de Galles — Fresh strawberry cream ice served
in wafer cases, Prince of Wales’s feathers of
Chantilly cream on top.
Princesse — Vanilla ice, anisette and pralines ice.
Progres — Orange ice, plombicre ice with rum,
vanilla cream on top, served in nougat or sugar
cases.
Prophete — Strawberry ice lining, pineapple ice inside.
Regente — Vanilla cream ice, and biscuits and kirsch.
Page 175
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
Mascotte I. — Half chocolate ice cream, half vanilla ice.
Mascotte II. — Half peach cream ice and half kirsch mousse.
Mathilda — Coffee cream ice lining, apricot ice inside.
Medicis — Raspberry ice lining, brandy mousse with crystallised fruit.
Mercedes — Apricot ice lining, chartreuse mousse inside.
Mexicaine — Pralines ice with kirsch.
Michel Strogoff- — Peach and champagne ice.
Mignon — Apricot and aveline ice.
Milanaise — Vanilla ice with shredded dried almonds, stoned muscat and preserved strawberries, piped Chantilly cream over to imitate spaghetti.
Mintha — Cream ice with crystallised mint leaves.
Mogador — Coffee cream ice, kirsch mousse.
Moldane — Pineapple ice, cura9ao mousse.
Monselet — Chocolate ice, anisette mousse.
Montebello — Pistachios and chartreuse lining, vanilla ice inside.
Monte Carlo — Raspberry ice and lemon ice.
Monte Cristo — Strawberry ice, pralines and cognacice inside.
Montmorency — Cherries and curacao ice.
Moscovite— Kiimmel cream ice with crystallised fruit.
Mousse au The — Tea mousse done in brick mould (Napolitain).
Mousseline — Strawberry cream ice, Chantilly cream
over.
Glaces (Ices).
Murillo — Pralines ice lining, pineapple and champagne inside, decorated.
Nabob — Pralines ice and brandy mousse with candied
%/
fruit.
Nelusko — Chocolate ice, pralines ice, sucre file over to decorate.
Nero— Half vanilla ice with caramel flavour and half vanilla ice with small balls of soft chocolate, served in layers on fond of G-enoise, masked with Italian meringue mixture and sala-
O
mandered.
Neva — Pear ice lining and creme ponche inside.
New York — Place a layer of almond ice cream in a Napolitain mould, arrange fresh raspberries round sides, then a layer of chestnut cream ice flavoured with curacao and another layer of almond ice cream on top with additional fresh raspberries, cover lightly and pack in ice (usual way) ; when ready to serve, cut in slices and decorate with Chantilly cream and glaces cherries and angelica.
Odessa — Apricot ice lining, strawberry ice inside.
Odette — Pralines ice decorated with pink Chantilly cream.
Orientale I. — Half coffee ice and half vanilla ice, pineapple mousse.
Orientale II. — Ginger ice lining, pistachios cream ice inside.
Panachee — Various coloured ices in layers in bombe mould.
Parfait de Rose — Rose flavour and colour iced souffle, crystallised rose leaves over.
H H
466 The New Practical Cookery Guide.
Parisienne I. — Pineapple ice lining, chocolate mousse inside.
Parisienne II. — Red currant ice and lemon ice.
Parisienne III. — Pineapple ice lining, chestnut mousse with marron glace inside, decorate with marron glace and pineapple.
Petit Due I. — Vanilla ice and red currant ice.
Petit Due II. — Strawberry ice lining, kirsch mousse inside : decorate with strawberries and angelica.
Pomeloe — Grape fruit ice.
Pompadour — Pomegranate ice and pistachios ice, moulded in asparagus shape moulds.
Portugaise — Cura5ao cream ice lining, mandarine mousse inside.
Prince de Galles — Fresh strawberry cream ice served in wafer cases, Prince of Wales’s feathers of Chantilly cream on top.
Princesse — Vanilla ice, anisette and pralines ice.
Progres — Orange ice, plombicre ice with rum, vanilla cream on top, served in nougat or sugar cases.
Prophete — Strawberry ice lining, pineapple ice inside.
Regente — Vanilla cream ice, and biscuits and kirsch.