Biscuit Glacis

Ingredients

• eight yolks of eggs
• ten ounces of sugar
• one pint of cream
• one pint of whipped cream

Method

1. 1

   Mix the yolks with sugar and cream, stir on the fire or in boiling water until thickens.

2. 2

   Strain and beat on ice till cold; flavor vanilla and mix with whipped cream.

3. 3

   Fill into paper cases and freeze.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 109. The excerpt below is the record exactly as published.

Biscuit Glacis, are filled into paper cases and frozen in the ice cave. Another way to make the Glac&, is to prepare the mixture same as for Charlotte Russe, with a small quantity of gelatin (see No. 607). The mixing of the whipped cream with the other in- gredients should be done without too much stir- ring, in order to keep the creams as light as pos- sible. 826.— VANILLA GLACfi. Beat one quart of double cream to a firm froth, drain on ice in sieve for thirty minutes, sweeten with eight ounces of powdered sugar; flavor with vanilla extract. Fill the mixture into molds or cases and freeze as directed. 827.— FRUIT GLAC6. MOUSSE GLACfi AUX FRUITS. I quart of double cream beaten and drained, }i pint of fruit juice or pulp, 10 to 12 ounces of powdered sugar. Mix fruit pulp with the sugar, and make a syrup; add to the whipped cream and mix care- fully. Fill into forms and freeze. A favorite way of serving the fruits Glacfe is to take melon or bomb forms, line the sides with ice creams or water ices in contrasting colors, and fill the centre with the mousse preparation. More fruit and sugar can be used, but it makes a less lighter mixture, and an addition of gelatin is required to keep the mousse from getting too heavy. 828.— CHOCOLATE GLACfe. MOUSSE GLAC6 AU CHOCOLAT I quart double cream, i lb. sugar, 3 ozs. cocoa, 4 whites of eggs, vanilla flavor. Make a syrup with the sugar, cocoa, and one- half pint of water like for Italian Meringue; add PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 93 the syrup to the beaten whites and beat cold, 834. — PISTACHIO GLACfi. flavor vanilla and mix with the whipped cream; Prepare the Maraschino Glac6 No. 831, color a fill into molds and freeze. delicate green, and add four ounces of blanched The chocolate syrup may also be added with- and shredded pistachio nuts. Fill into brick out the beaten whites, and chopped walnuts or forms between two thin layers of Orange Ice; browned almonds added. freeze and serve. 829.-COFFEE GLACfi. 835.-NEAPOLITAN GLACfi. MOUSSE GLAC6 AU CAFfe. MOUSSE A LA NAPOLITAINE. Make a syrup with half a cup of strong coffee Take a two-quart brick mold and fiU in t, and ten ounces of sugar; add to this four beaten even layers: bottom. Vanilla Glac^; ^tre, whites of eggs; cool and mix with one quart of berry or Raspberry Glac^; top mSf, double cream, whipped and drained; fill into Qlac^. Seal the mold with some buSeJ molds and freeze. in jce and salt for three t«!%s. A less troublesome way, is to sweeten the slices. *^V ' drained whipped cream with ten ounces of g,g MARJraW' n i^ powdered sugar, and flavor with coffee extract. p^^p^^^ the Vaniljfec^ iJll^Take two 830.— COFFEE EXTRACT FOR CREAMS ounces of preservej^estjtetslwptwo ounces of AND GLACfeS. browned and cng^Wl aMMjI^cut the chestnuts Take one pound of fresh roasted and finely- in small piejjgj^id j^^^% the almonds and ground coffee; put into a granite pot with one some sherry wme i^|^fc|^ipped cream, quart of boiling water. Cover closely and let in- r-,., ^ff^oBBtTT MARTIN fuse and simmer down to one pint. Strain and ^^j j^ thej^^Slac^ some finely-chopped press well through a cloth; add half a pint of n^araschin^^ the juice of two oranges proof alcohol, and preserve in a bottle. ^^j ^^^ gr^WjgSTd of one; flavor with brandy Another way, is to macerate one pound of fresh- j freeze ^ ground coffee in one quart of proof alcohol for , two weeks, filter and pu' away for use. Chicory 838.— COLUMBIA GLACE, or burnt sugar may be added for color. Prepare the Pistachio Mousse and a pl^n . Vanilla Mousse. Add to the Vanilla Mousse a 831.-MARASCHINO GLACfi. fi^^,y.^„j macedoine of fruit. Take a two-quart Prepare same as ior the Vanilla Glac^; sweeten ^rick or melon form. Line the melon form with with four ounces of powdered sugar and one- j^e pistachio, and fill the centre with the fruit quarter pint of Maraschino Liquor. mousse. The brick form may be filled bottom For other Cordials, as Curasao, Anisette, etc., gnj top pistachio, and the centre with fruit use the same preparation. Freeze for three hours, and serve in slices. Other liquors, as rum or kirschwasser. or wines other individual Glacfe may be made in com- which contain no sugar, add ten to twelve ounces bination of different flavors and colors, decorated of powdered sugar to each quart of cream. ^^^^^ whipped creams, wafers, smaU fancy merin-S 832. — MACAROON GLACfe. gnes, etc., and served in fancy paper cases. Prepare the Vanilla Glac^ No. 8z6. Dry and 839.— BISCUIT GLACfe. crush four ounces of macaroons, sprinkle with BISCUIT GLACfi A LA VANILLE. kirschwasser and mix into the whipped cream Biscuit Glacfe are similar to the Mousse Glacfe. with the sugar. Freeze in brick forms and cut in ^^^ ^^y ^^ ^^^^ ^^ ,he same varieties; but they slices; or freeze in individual cases. Before ^^^ ^^^ ^^^^^^ j^ ,^^gg j^^^ y^^ ^^^ mousses serving, decorate with whipped cream and fruit. ^^^ gj^^^jj gj^^^ ^^^ always served in the cases 833,_MANHATTAN GLACfi witb PEACHES, in which they are frozen. Take brandy peaches or fresh fruit. Macerate Mix eight yolks of eggs with ten ounces of the sliced fruit in a strong maraschino syrup, sugar and one pint of cream, and stir on the fire; Prepare the Macaroon Mousse lake brick or set the basin in boiling water and stir till it molds or cases, place one layer ot -fie mousse in thickens. Take off, strain and beat on ice till the bottom of the mold, level and a Jo one layer perfectly cold; flavor vanilla, and mix with one of the sliced peaches mixed wiiti 1 tew maraschino pint of whipped cream. Fill the mixture into cherries, and bmsb with an'.ihei layet of the paper cases. Fill about three-qnarters full and mousse. Freeze and cut in -■■.i:e:s or serve set in the ice cave to freeze. When sufficiently whole in the cases. Decorate t'»' '-- (•"■■ an witb frozen, fill the remaining space in the case witha a border of whipped cream pink-colcred Maiaschino Ice, or any other froit 94 PAUL RICHARD S BOOK OV BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Tee; or use a Chocolate or Coffee Ice for a com- bination. Return the case to the ice cave till ready to serve, A more simple way of making the Biscuit Glac6 is to take one pint of rich French or New York Ice Cream; flavor to suit, and mix with one pint of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.