No. 1 Mixture. — To lib. of fine sugar add fifteen
yolks of eggs, a cupful of milk, and vanilla,
beaten in bainmarie till thick and creamy, then
stirred on ice till cold, and add to it two quarts
of whipped cream✪ No. 1 Mixture and flavour required ; placed
in moulds as stated above, and packed in ice.
No. 2 Mixture. — 41b. of Italian meringue mixture
and twelve yolks of eggs, beaten in bainmarie till
creamy, stired till cold, and add one pint of whipped
cream✪ Mixture No. 2 and flavour required.
Benedictine — With Benedictine flavour and straw-
berry pulp.
Brissard — With praline and anisette flavour.
Carmen — Strawberry pulp, coffee, vanilla (three
colours).
Comtesse- — Two colours, coffee and vanilla.
Comtesse Marie — Strawberry and vanilla.
Comtesse Tosca — Vanilla and coffee.
Fedora — Peach puree and noyau.
Lilly — With pomegranate, and lily of the valley
piped in cream over.
Marie Louise — Vanilla, strawberry and orange.
Pernot — With absinthe to flavour.
Sarah — With puree of strawberries.
470
The New Practical Cookery Guide.
Souffles Graces (Iced Souffle).
The iced souffle mixture is done in special cases of
China paper, etc., and placed in an ice case, well
packed with crushed ice and salt.
No. 1 Mixture for Fruit Iced Souffle. — Use equal
quantity of Italian meringue mixture, puree of fruit,
and whipped cream.
No. 2 Mixture for Liqueur and other Souffle. —
Sixteen yolks of eggs to one pint of syrup beaten
in bainmarie till creamy ; when cold, add one quart
of whipped cream✪ Iced Souffle Mixture No. 2, liqueur or other flavouring as
required.
Fancy Ices and Sorbets.
A great variety of iced souffles is obtained by
using different flavouring and fruit puree, and
named accordingly, as required.
A pretty variety of fancy ices, served with hot
sauce, is generally served either in bombe moulds,
small for one person or in larger moulds for a party,
and sauce separate :
Cherry Ice is served with violet syrup.
Coffee Ice, with cognac or rum sauce.
Coffee Ice, with crystallised mint syrup.
Cream Grape Fruit Ice , with honey syrup.
Cream Ice, with red currant sauce.
Grape Ice, with port wine syrup.
Lemon Ice, with creme de mentlie syrup.
Peach Lee, with maraschino sauce.
Pineapple , with green tea sauce.
Pink Ice, rose shaped, with violet syrup.
Glaces (Ices).
471
Pistachios Ice, with chocolate sauce.
Pralines Ice, with caramel cream sauce.
Raspberry Ice, with pineapple sauce.
Tea Ice, with kiimmel or vanilla sauce.
Vanilla Ice, with strawberry sauce or orange sauce.
Sorbets.
Sorbet is a fruit water ice, mixed with a small
quantity of whipped whites of eggs, and served in
sorbet glasses.
Americain — Lemon, orange, and champagne ice.
Cardinal — Raspberry and champagne ice.
Grecque — Orange, brandy, maraschino, and ginger
flavour. t
Imperiale — Pineapple and rum ice in bottom of
glass, strawberry and champagne ice on top.
Nina — Stmwberry and orange ice, a fresh straw-
berry on top.
Reine de Castille — Orange and pineapple ice, cognac
flavour, a star of Chantilly cream on top.
Romaine — Lemon and rum ice.
Russe — Green tea, lemon, and kiimmel.
St. Charles — Cherry ice with cherry brandy.
Sicillienne — Melon and maraschino ice.
Yvette — Pomelo (grape fruit) ice with creme Yvette
liqueur.
Spooms.
Spoom is a sorbet of fruit or liqueur, wine, etc.,
made with double the quantity of Italian meringue
mixture to obtain a very light and frothy ice, served
in glasses.
472 The New Practical Cookery Guide.
Coupes
Page 177 · 5 recipe records on this page
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
No. 1 Mixture. — To lib. of fine sugar add fifteen yolks of eggs, a cupful of milk, and vanilla, beaten in bainmarie till thick and creamy, then stirred on ice till cold, and add to it two quarts of whipped cream and flavour required ; placed in moulds as stated above, and packed in ice.
No. 2 Mixture. — 41b. of Italian meringue mixture and twelve yolks of eggs, beaten in bainmarie till creamy, stired till cold, and add one pint of whipped cream and flavour required.
Benedictine — With Benedictine flavour and strawberry pulp.
Brissard — With praline and anisette flavour.
Carmen — Strawberry pulp, coffee, vanilla (three colours).
Comtesse- — Two colours, coffee and vanilla.
Comtesse Marie — Strawberry and vanilla.
Comtesse Tosca — Vanilla and coffee.
Fedora — Peach puree and noyau.
Lilly — With pomegranate, and lily of the valley piped in cream over.
Marie Louise — Vanilla, strawberry and orange. Pernot — With absinthe to flavour.
Sarah — With puree of strawberries.
The New Practical Cookery Guide.
Souffles Graces (Iced Souffle).
The iced souffle mixture is done in special cases of China paper, etc., and placed in an ice case, well packed with crushed ice and salt.
No. 1 Mixture for Fruit Iced Souffle. — Use equal quantity of Italian meringue mixture, puree of fruit, and whipped cream.
No. 2 Mixture for Liqueur and other Souffle. — Sixteen yolks of eggs to one pint of syrup beaten in bainmarie till creamy ; when cold, add one quart of whipped cream, liqueur or other flavouring as required.
Fancy Ices and Sorbets.
A great variety of iced souffles is obtained by using different flavouring and fruit puree, and named accordingly, as required.
A pretty variety of fancy ices, served with hot sauce, is generally served either in bombe moulds, small for one person or in larger moulds for a party, and sauce separate :
Cherry Ice is served with violet syrup.
Coffee Ice, with cognac or rum sauce.
Coffee Ice, with crystallised mint syrup.
Cream Grape Fruit Ice , with honey syrup.
Cream Ice, with red currant sauce.
Grape Ice, with port wine syrup.
Lemon Ice, with creme de mentlie syrup.
Peach Lee, with maraschino sauce.
Pineapple , with green tea sauce.
Pink Ice, rose shaped, with violet syrup.
Glaces (Ices).
Pistachios Ice, with chocolate sauce.
Pralines Ice, with caramel cream sauce.
Raspberry Ice, with pineapple sauce.
Tea Ice, with kiimmel or vanilla sauce.
Vanilla Ice, with strawberry sauce or orange sauce.
Sorbets.
Sorbet is a fruit water ice, mixed with a small quantity of whipped whites of eggs, and served in sorbet glasses.
Americain — Lemon, orange, and champagne ice. Cardinal — Raspberry and champagne ice.
Grecque — Orange, brandy, maraschino, and ginger flavour. t
Imperiale — Pineapple and rum ice in bottom of glass, strawberry and champagne ice on top. Nina — Stmwberry and orange ice, a fresh strawberry on top.
Reine de Castille — Orange and pineapple ice, cognac flavour, a star of Chantilly cream on top. Romaine — Lemon and rum ice.
Russe — Green tea, lemon, and kiimmel.
St. Charles — Cherry ice with cherry brandy. Sicillienne — Melon and maraschino ice.
Yvette — Pomelo (grape fruit) ice with creme Yvette liqueur.
Spooms.
Spoom is a sorbet of fruit or liqueur, wine, etc., made with double the quantity of Italian meringue mixture to obtain a very light and frothy ice, served in glasses.
472 The New Practical Cookery Guide.
Coupes
Records on this page
No. 1 MixtureMixture No. 1Iced Souffle Mixture No. 1Mixture No. 2Iced Souffle Mixture No. 2