Assorted Ice Creams a la Napoleon

Ingredients

• four cups milk
• two eggs
• one and a half cups sugar
• one pint cream
• two tablespoons brandy

Method

1. 1

   Heat milk with half cup sugar.

2. 2

   Stir yolks with half cup sugar and cornstarch, add to boiled milk.

3. 3

   Cool, then add remaining sugar, brandy, egg whites, and cream.

4. 4

   Freeze in a freezer with ice and salt.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 470. The excerpt below is the record exactly as published.

two eggs, beat it very rapidly (take care not to let it curl), add four tablespoons good brandy; just before serving, beat up the whites of the two eggs, add them carefully, stir it in as the sauce is boiling, and serve immediately with any kind of hot pudding. Sprinkle with nutmeg on the top. 320 THE SWEDISH, FRENCH Hot Lemon Foam Sauce Sauce chaude a V Ecume de Citron Put one cup water in a saucepan with the juice and the rind of one large lemon; let it come to a boil, then thicken with a table¬ spoon cornstarch dissolved in a small half cup water. In the meantime, stir the yolks of three eggs to a souffle with three- quarters cup of powdered sugar; add the yolks and sugar to the sauce with a small pinch of salt; then, last, add the whites — well beaten. Stir the whites in slowly so that the sauce becomes very foamy. Serve with any kind of hot steamed pudding. Cold Lemon Foam Sauce Sauce froide a l’£cume de Citron Make the sauce [see recipe: Hot Lemon Foam Sauce], let stand until it gets cold. When cold, add one cup whipped cream. Serve with ice creams and different cold desserts. Orange Foam Sauce ( Sauce a 1’ Orange) Is made the same way as Lemon Sauce hot and cold, excepting that orange is used instead of the lemon. Cold Foam Sauce ( Sauce ecumeuse, froide) Stir to a souffle the yolks of two eggs with four tablespoons sugar; then add two to three tablespoons good brandy, one cup whipped cream, and, last, the whites of two eggs (beaten to a froth). Mix gently. Dish up in a sauceboat and sprinkle some nutmeg or cinnamon on top. Serve with any kind of souffle or hot puddings. Custard Sauce ( Sauce au Flan) Put one and a half cups milk on stove. Stir to a souffle the yolks of two to three eggs with five tablespoons sugar; add half tablespoon cornstarch to the sugar and yolks, beat again well with a small pinch of salt added to the milk; let it come to a boil (take care not to let it continue to boil). This sauce can be served hot or cold, with any kind of pudding, souffle, baked apples, etc. Caramel Sauce ( Sauce au Caramel) Put one cup sugar on stove in half cup water, let it simmer until it becomes golden brown, then add four tablespoons brandy and a teaspoon lemon juice; thicken with a tablespoon cornstarch dis¬ AMERI CAN COOK BOOK solved in half cup water, let it come to a boil, color with a little kitchen bouquet if not sufficiently brown. Serve hot or cold. If cold, add to this one cup of whipped cream. It is then called Sauce de Creme a la Caramel. Sour Cream Sauce a la Europeenne Sauce a la Creme tournee, a la Europeenne Beat two cups of sour cream in a bowl with an egg beater until it becomes foamy; add two tablespoons brandy, four tablespoons sugar, and the rind and juice of half lemon; beat again, then add the whites of two eggs (well beaten). ; Serve with any kind of cold dessert or fruit. Hot Brandy Sauce ( Sauce chaude au Cognac) Stir to a cream a small cup of butter with one and a half cups powdered sugar in a small saucepan or double boiler; add five tablespoons good brandy. When ready to serve stir over hot water on top of the tea kettle until it gets hot (take care not to let it boil). Serve with any kind of hot pudding or souffle. Fruit Sauce ( Sauce aux Fruits) a la Sultana Put one cup of fruit juice — raspberry or strawberry, etc. — in a saucepan on stove, add half cup washed and cleaned Sultana raisins, four tablespoons sugar, one tablespoon lemon juice, and two tablespoons good brandy; when boiling, thicken with a table¬ spoon cornstarch dissolved in half cup water, let it come to a boil, stir on ice very slowly until cold. When cold, add one cup whipped cream. ICE CREAMS ( Glaces ) Assorted Ice Creams ( Glaces assorties) a la Napoleon Four cups milk, two eggs, one and a half cups sugar, one pint cream, two tablespoons brandy. Put milk on stove with one half cup sugar, stir yolks and one half cup sugar to a souffle with one tablespoon cornstarch; add to the boiled milk; let stand to get cold. Add one half cup sugar, brandy, unbeaten whites of two eggs, a pint and a half of cream. Pack in a freezer with ice and salt; freeze until hard. Divide in small saucepans; put in a bowl where it has ice and salt, color different shades, flavor according to the color. Have ready assorted ice-cream moulds that should have been left on ice and very cold; fill — half white and half green (pink or chocolate), - I S ‘.V.W, V.W.'.-.Wvv.v.vv.v.. . •* . ■. «« v.v„.. V.AV.-.V.V. w.vavA\n%\sv.^‘-^ 'sjz-ivtER Copyright, 1918, by Mrs. Ericsson Hammond 321 THE SWEDISH, FRENCH, AMERICAN COOK BOOK according to shape of the mould. Put in a pail that has a tight cover, pack in salt and ice, leave to freeze from one to one and a half hours. When ready to serve, dip in warm water, turn out, put a green leaf in the fruit shapes. Decorate with flowers of candy and spun sugar. Strawberry Ice Cream ( Glace aux Fraises ,) a la Napoleon Make a rich Napoleon ice cream [see recipe: Assorted Ice Creams a la Napoleon

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