Coupe Tutti-Frutti

Ingredients

• various fresh fruits cut into dice
• strawberry ice
• pine-apple ice
• lemon ice

Method

1. 1

   Sprinkle the bottom of the bowls with various fresh fruits cut into dice; garnish the bowls with strawberry, pine-apple and lemon ices, spread alternately with layers of the same fruits.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 456. The excerpt below is the record exactly as published.

pine-apple ice, and in the middle set some Chantilly cream combined with strawberry purée. 2805—COUPES GERMAINE Garnish the bottom of the bowls with vanilla ice, and distribute over it half-sugared cherries, macerated in Kirsch. Cover the cherries with a dry purée of chestnuts, squeezed out to resemble vermicelli, and border the bowls with Chantilly cream. 2806—COUPES GRESSAC Garnish the bottom ot the bowls with vanilla ice-cream, and upon the latter in each bowl set three small macaroons, saturated with Kirsch. Upon the macaroons set an overturned poached half-peach, the hollow of which should be garnished with Bar red- currant jam. Surround the peaches with a border of Chantilly cream. 2807—COUPES JACQUES Garnish the bowls vertically, half with lemon and half with strawberry ice. Between the two ices, on top of the bowl, set a » tablespoonful of a sacedoine of fresh fruit, macerated in Kirsch. 2808—COUPES A LA MALMAISON Garnish the bowls with vanilla ice-cream, combined with peeled Muscadel grapes. Veil with spun sugar. 2809—COUPES A LA MEXICAINE Garnish the bowls with tangerine ice, combined with pine-apple cut into very small dice. 2810—COUPES MIREILLE Garnish the bowls, half with vanilla ice-cream, and half with red-currant ice with cream. In the middle of each bowl set a nectarine poached in vanilla-flavoured syrup, the stone of which should be replaced by Bar white-currant jam. Decorate with Chantilly cream, and cover with a veil of spun sugar. 2811—COUPES PETIT DUC Garnish the bowls with vanilla ice-cream. Set in each a poached half-peach garnished with Bar red-currant jam. Surround the peaches with a thread of lemon ice. 2812—COUPES REVE DE BEBE Garnish the bowls, half with pine-apple ice and half with rasp- berry ice. 800 GUIDE TO MODERW COOKERY Between the two ices set a line of small strawberries, macerated in orange juice. Border the bowls with Chantilly cream, and sprinkle the latter with crystallised violets. 2813—COUPES MADAME SANS-GENE Garnish the bottom and sides of the bowls with a layer of vanilla ice-cream. Fill them with Bar red-currant jam, and cover the latter, by means of a spoon, with Chantilly cream, 2814—COUPES TUTTI-FRUTTI Sprinkle the bottom of the bowls with various fresh fruits cut into dice ; garnish the bowls with strawberry, pine-apple and lemon ices, spread alternately with layers of the same fruits. 2815—COUPES VENUS Half-fill the bowls with vanilla ice-cream. In the middle of each bowl set a small peach, poached in vanilla-flavoured syrup, with a very red, small cherry upon it. Border the peaches with a thread of Chantilly cream. 2816—LIGHT ICES These ices differ from those dealt with above, in that they are moulded and frozen directly, without a sojourn in the freezer. To this class belong the ices most commonly served and the best ; and, since their preparation requires no special utensils, they may be served everywhere: such are the “Iced Biscuits,” the “ Bombes,” the “ Mousses,” the “ Parfaits,” the “ Puddings,” and the “Iced Soufflés.” These different kinds of ices greatly resemble one another, and their names, which are puzzling at times, are only a matter of fancy. 2817—VARIOUS PREPARATIONS The old iced-biscuit preparation consisted of an enelial custard, prepared from one Ib. of sugar, twelve egg-yolks, and one © pint of milk. When the custard was cooked, it used to be strained into a basin, left to cool (being fanned the while), and then placed upon ice, and finished with the whisk. Originally this cream was moulded — at this stage ; but now it is customary to add one quart of whipped ~ cream to it ; which operation renders the recipe more like that of — a Bombe, which, in its turn, resembles that of the preparation for — Mousses. ICES 801 IcED BISCUITS. 2818—PREPARATION FOR ICED BISCUITS Whisk in a copper basin, in a dazu-marze, twelve cgg-yolks and one lb. of powdered sugar, until the paste gets very firm and reaches the xzbdon-stage. Take the basin off the fire, and whisk until the whole is quite cold. Then, add eight oz. of Italian meringue and one pint of whisked cream. 2819—THE MOULDING OF ICED BISCUITS These biscuits are moulded in rectangular brick-shaped cases, fitted with lids, top and bottom. Generally, the preparation moulded in the covers is of a different flavour and colour from the one filling the middle of the mould. For example, one of the covers may be garnished with straw- berry, and the other with violet preparation, while the central portion may hold a vanilla-flavoured preparation. After having frozen them for three hours, in a pail filled with freezing ice, and turned them out, these bricks are cut up vertically into rectangles, on the cut sides of which the differently coloured layers are distinctly marked. Place these rectangles in special paper cases; decorate them on top, if the directions admit of it, and place them ina refrigerator until about to serve. Nearly all Bombe preparations may become the base of biscuits, which are then named after them; e¢g.: from Bombe Odessa, Odessa Iced Biscuits may be prepared. VARIOUS, ICED BISCUITS. 2820—ICED BISCUIT BENEDICTINE Mould the base with strawberry ice

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