Gancel's culinary encyclopedia of modern cooking

Anglaise “French term for ice cream composition”. Comp.: 1 qt. milk, 1 lb. sugar beat w. 16 egg yolks, cook without' boiling, vanilla. Also for cream sauce. Biscuit, Conap.: 12 egg yolks, beat in bain Marie, when cooked whip until cold, add 1/2 lb. Italienne meringue (8 whipped whites per 1 lb. sugar) y2 qt. whipped cream, flavor according to name. Bombes, Comp.: 32 yolks, 1 qt. syrup, 28 de¬ grees cold, cook without boiling, whip until cold, add 1 V2 qt. whipped cream, flavor, fill mould w. comp, make bomb shape, lined, divers varieties according to name. Commercial, Comp. 2 qts. milk, 2 qts. cream 1 % lbs. sugar, 3 ounces cornstarch or arrow root, 4 eggs cooked, if you do not use eggs add 2 ounces, gelatine dissolved, 18 degrees frozen, in machine. Creme “French Ice Cream”. Comp.: 10 ounces sugar, beaten w. 10 egg yolks, 1 qt. boiling milk w. vanilla, cook without boiling, stir until cold, to make it more rich, add sugar and yolks. Divers styles w. almonds, cafe, chocolate, pistachio., etc., according to article, frozen in machine. Creme for Mousse, Comp.: syrup 35 degrees cold, flavor, liquor or puree of fruit, add double whipped cream, very hard in mould frozen. Creme for Mousse Anglaise, Comp.: y2 qt. milk, 16 egg yolks, 1 lb. sugar, cook without boiling, add y2 qt. fresh cream and % ounce adraganth gum dissolved, 5 gills of puree of fruit whipped on ice in mould and frozen 3 hours for apricots, anisette, cafe, chocolate, strawberries ,or liquors, kirsch, rhum, orange, rose, violet, vanilla etc. Delmonico, Comp.: 1 gallon cream,, 25 egg yolks, 2 lbs. sugar, vanilla, cook without boiling, frozen in ma¬ chine creamed. Frangaise, French style (See French Ice Cream, Del¬ monico or Anglaise). — 416 — Florentine, Comp. 1 qt. comp, parfait, cafe w. infusion Fruits Water Ice. Comp.: All ice Italian style, made w. syrup 18 to 22 degrees, according to fruit, add lemon juice or orange apricot 18 to 19 degrees, pineapple 18 to 20 degrees, bananas 20 to 21 deg. cherries 21 deg. lemon or orange 22 deg. strawberries 16 to 18 degrees, madarine 21 deg., melon 22 deg., peaches 18 to 19 deg., pears 22 deg., prunes 20 deg., raisins 20 deg., violets or rose y2 lb., petals, infusea 10 minutes w. 8 gills boiling syrup, 20 to 21 deg. frozen. I Granites, Comp, syrup w. fruit juice only 14 deg, Italienne, Comp. same fruit water ice. Liqueurs, Comp, syrup, 18 to 22 deg. Add liquor and lemon juice. Marquise, Comp, sorbet 17 deg. w. strawberries, pine¬ apple, kirsch, add whipped cream very Hard. Mousse, Fruits comp, syrup, 35 deg. cold, flavor, add liquor or puree of fruit, double whipped cream very hard, frozen in mold. New-York, Comp. 2 qts. milk, 2 gills cream 1% lb. sugar, 16 egg yolks, vanilla, cook without boiling, 18 degrees. Norvegienne, Comp. 3 gills vanilla syrup 32 deg., % qt. fresh cream, 2 whites of egg beaten w. milk, mixed and strained, frozen raw, half frozen, add 1 glass ma¬ raschino. Parfait, Comp. 32 egg yolks, 1 qt. syrup 28 deg. cold, cooked same cream, strained, whipped on ice until cold, add 1 gill rum or brandy in special parfait mould, freeze 2 hours. Parfait is made only w. caf§, new style w. vanilla, chocolate, strawberries, rasp¬ berries, etc. add whipped cream according to quantity.