Reine Amelia — fib. sugar dissolved in one pint of
milk ; when cold, add one quart of cream, five
glasses of maraschino, the juice of two lemons,
and a tint of saffron.
Reine Bianca — loz. of gelatine dissolved in one pint
and a half of milk, Jib. of sugar, and four
glasses of noyau, one quart of cream, and juice
of two lemons.
Richelieu — Coffee ice lining, rum mousse inside.
Romeo — Vanilla and puree of peaches ice, rum mousse.
Glaces (Ices).
467
Rose Blanche — Peach ice lining, kirsch mousse and
red currant jelly inside.
Rosette — Vanilla cream ice served in rose shape
moulds, pink Chantilly cream over as a rosette.
Royale — Kirsch cream ice and chocola.te pralines ice.
St. Charles — Raspberry ice lining, peach cream ice
inside.
St. Georges — Orange, curacao, and rum ices.
St. Lorent — Raspberry ice lining, melon ice inside,
Chantilly cream over.
St. Louis — Banana cream ice with kirsch.
Salame — Vanilla ice lining, cassis mousse inside.
Sans Gene — Pistachios cream ice, fine champagne
(old brandy) mousse.
Santagio I. — Parfait pralines (ice souffle mixture).
Santagio II. — Vanilla and rum mouse.
Selika — Pralines ice lining, curacao mousse inside.
Siamoise — Hazel nut ice cream, rum mousse, chopped
hazel nuts over.
Sicillia — Mandarine ice lining, filberts, pralines ice
inside.
Sicillienne — Pineapple and curacao mousse inside.
Siehel — Pineapple and champagne ice.
Skobeleff — Vodka cream ice lining, kummel mousse
inside.
Solferino — Cura9ao cream ice, strawberry and
pralines inside.
Souveraine — Vanilla cream ice lining, tea mousse
with kirsch and biscuits inside.
Succes I. — Apricot ice, kirsch mousse with crystallised
apricot inside.
Succes II. — Pear ice lining, coffee cream ice inside.
H H 2
468
The New Practical CooJcdry Guide.
Suedoise — Filbert pralines lining, chocolate mousse
inside.
Sultane — Pistachios cream ice, chocolate ice, vanilla
cream ice.
Suzane — Vanilla ice and red currants, rum mousse.
Theba — Cocoa cream ice and aveline pralines.
Theodora — Vanilla cream ice and noyau mousse.
Tortini I. — Strawberry cream ice and kirsch mousse
Tortini II. —Pralines and coffee ice.
Tosca — Apricot ice and maraschino.
T> 'ianon — Vanilla ice lining, Burgundy wine ice
inside, decorated with white and black grapes,
glace au caramel.
Trocadero — Orange ice with candied orange peel,
with layers of Chantilly cream with curacao,
and pieces of biscuits, filbert praline.
Tutti-frutti — Fruit water ice and salpicon of fruit.
Tzarina — Vanilla cream ice kiimmel, crystallised
violets on top.
Valancey — Pralines ice lining, raspberry cream
inside.
Venitienne — Pistachios cream ice and vanilla ice.
Victoria — Puree of fresh strawberry and cream ice.
Viennoise — Vanilla cream and caramel ice.
Vivienne — Lemon ice and tea mousse.
Volya — Rhubarb cream ice.
Voltaire — Coffee cream ice and cognac.
Xeres— fib. sugar dissolved in half a pint of milk,
one quart of cream, half a pint of Xeres wine
(sherry), and vanilla flavour.
Zamora — Coffee ice lining, curacao mousse inside.
Zanzibar — Cura9ao cream ice, praline ices, coffee ice.
daces (Ices).
469
Biscuits Glaces.
This rich cream ice is placed in square brick- shape
moulds (Napolitain mould), and packed in ice and
salt for several hours ; then cut biscuit shape,
decorated, and served as Napolitain ices.
Page 176
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
Reine Amelia — fib. sugar dissolved in one pint of milk ; when cold, add one quart of cream, five glasses of maraschino, the juice of two lemons, and a tint of saffron.
Reine Bianca — loz. of gelatine dissolved in one pint and a half of milk, Jib. of sugar, and four glasses of noyau, one quart of cream, and juice of two lemons.
Richelieu — Coffee ice lining, rum mousse inside.
Romeo — Vanilla and puree of peaches ice, rum mousse.
Glaces (Ices).
Rose Blanche — Peach ice lining, kirsch mousse and red currant jelly inside.
Rosette — Vanilla cream ice served in rose shape moulds, pink Chantilly cream over as a rosette.
Royale — Kirsch cream ice and chocolate pralines ice.
St. Charles — Raspberry ice lining, peach cream ice inside.
St. Georges — Orange, curacao, and rum ices.
St. Lorent — Raspberry ice lining, melon ice inside, Chantilly cream over.
St. Louis — Banana cream ice with kirsch.
Salame — Vanilla ice lining, cassis mousse inside.
Sans Gene — Pistachios cream ice, fine champagne (old brandy) mousse.
Santiago I. — Parfait pralines (ice souffle mixture).
Santiago II. — Vanilla and rum mouse.
Selika — Pralines ice lining, curacao mousse inside.
Siamoise — Hazel nut ice cream, rum mousse, chopped hazel nuts over.
Sicilia — Mandarine ice lining, filberts, pralines ice inside.
Sicilienne — Pineapple and curacao mousse inside.
Siehel — Pineapple and champagne ice.
Skobeleff — Vodka cream ice lining, kummel mousse inside.
Solferino — Cura9ao cream ice, strawberry and pralines inside.
Souveraine — Vanilla cream ice lining, tea mousse with kirsch and biscuits inside.
Succes I. — Apricot ice, kirsch mousse with crystallised apricot inside.
Succes II. — Pear ice lining, coffee cream ice inside.
H H 2
The New Practical CooJcdry Guide.
Suedoise — Filbert pralines lining, chocolate mousse inside.
Sultane — Pistachios cream ice, chocolate ice, vanilla cream ice.
Suzane — Vanilla ice and red currants, rum mousse.
Theba — Cocoa cream ice and aveline pralines.
Theodora — Vanilla cream ice and noyau mousse.
Tortini I. — Strawberry cream ice and kirsch mousse
Tortini II. —Pralines and coffee ice.
Tosca — Apricot ice and maraschino.
Trianon — Vanilla ice lining, Burgundy wine ice inside, decorated with white and black grapes, glace au caramel.
Trocadero — Orange ice with candied orange peel, with layers of Chantilly cream with curacao, and pieces of biscuits, filbert praline.
Tutti-frutti — Fruit water ice and salpicon of fruit.
Tzarina — Vanilla cream ice kiimmel, crystallised violets on top.
Valancey — Pralines ice lining, raspberry cream inside.
Venitienne — Pistachios cream ice and vanilla ice.
Victoria — Puree of fresh strawberry and cream ice.
Viennoise — Vanilla cream and caramel ice.
Vivienne — Lemon ice and tea mousse.
Volya — Rhubarb cream ice.
Voltaire — Coffee cream ice and cognac.
Xeres— fib. sugar dissolved in half a pint of milk, one quart of cream, half a pint of Xeres wine (sherry), and vanilla flavour.
Zamora — Coffee ice lining, curacao mousse inside.
Zanzibar — Cura9ao cream ice, praline ices, coffee ice.
Glaces (Ices).
Biscuits Glaces.
This rich cream ice is placed in square brick- shape moulds (Napolitain mould), and packed in ice and salt for several hours ; then cut biscuit shape, decorated, and served as Napolitain ices.