Practical gastronomy and culinary dictionary

Work the yolks of eggs with half the quantity of sugar until smooth. Boil up the milk, add the re- mainder of the sugar, and pour on to the egg mixture, stirring vigorously. Return to the stewpan and stir over a slow fire until the liaison is formed (this wdll take three or four minutes). Strain into a basin. Grate the chocolate, put it in a small stewpan w^ith a table- spoonful of water ; when dissolved, mix about one -third of the cooked cream, work well, and let cool. Mix the fruit pulp with half the remainder of cooked cream, colour with a few drops of cochineal if necessary. Add the vanilla essence with the other half. Divide the fresh cream into equal proportions with the three kinds of preparations ; freeze each lot separately. Pack in layers in a mould. Cover closely and pack in ice and salt for about two hours. Unmould, cut into con- venient pieces, and serve. 676. Glace au Marasquin. — 1 pint milk, 4 oz.loaf sugar, 6 yolks of eggs, ^ pint cream, 2 glasses Maras- chino, ice, and freezing salt. Boil the milk and add the sugar. Put the yolks of eggs in a basin, mix thoroughly, and stir in the hot milk. Return to the pan in which the milk was boiled, and stir over the fire until it begins to thicken (on no account let it boil). Strain through a fine hair sieve, and let it cool. Beat the cream to a froth, and mix with the above, together with the Maraschino liqueur. Freeze the (340 RECHERCHE COOKER'S. preparation in the usual manner. Fill up a mould, cover hermetically, and bury in crushed ice and coarse salt for about two hours. Immerse in cold water, wipe the mould, turn out quickly, and serve on a folded napkin. 677. Glace a la Grappe de Muscat. — 6 oz. Muscatel grapes, 3 oz. sugar (castor), J pint cream, the juice of a lemon, 1 white of egg, 1 liqueur-glass Chartreuse, 1 glass sherry (if Hked), 1 gill syrup. Put the grapes in a basin, mash up with a wooden spoon, add the sugar, and rub through a fine hair sieve, using the syrup. Strain the lemon juice into the pulp ; put all in a freezer and freeze partially. Beat up the cream a little ; mix this, add also the white of egg whisked to a stiff froth, and, lastly, the liqueur, and wme if Uked. Finish freezing, mould or serve roughly dressed. A few drops of spinach greening may be added to give the ice a delicate tint of green. If this ice is moulded, the bottom of the mould may be decorated with a few grapes and angelica leaves, the pips of the grapes being previously removed. 678. Glace Plombiere a la Japonaise. — Prepare a custard with one and a half pint of milk, eight yolks of eggs, and one ounce of sugar ; stir the custard over the fire to bind the yolks, press through a hair sieve ; add three ounces of apricot marmalade, six ounces of ground almonds, one glass of Kirschwasser, and a pinch of salt ; when cold, mix with half a pint of whipped cream and four ounces of powdered macaroons. Freeze in the usual manner in mould, put a small quantity of apricot marmalade in the centre. Serve with small ratafia biscuits round the dish. 679. Glace auxFraisesala Parisienne. — 1 lb. small- size strawberries, ^ lb. ripe raspberries, 1 lb. loaf sugar, a good pint of water, 2 lemons, 12 lb. ice, 4 lb. freezing salt.