Croquettes Ice Cream

Ingredients

• Freeze Vanilla or Bisque Ice Cream in brick forms
• cut in pieces one inch square and 3 to 4 inches in length
• roll each piece in a crushed Nougat mixture
• or use crushed macaroons and browned and chopped almonds
• Serve with a cold cream sauce

Method

1. 1

   Freeze Vanilla or Bisque Ice Cream in brick forms.

2. 2

   When frozen, cut in pieces one inch square and 3 to 4 inches in length; roll each piece in a crushed Nougat mixture or use crushed macaroons and browned and chopped almonds; return to the freezing box.

3. 3

   Serve with a cold cream sauce.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 113. The excerpt below is the record exactly as published.

CROQUETTES ICE CREAM. Freeze Vanilla or Bisque Ice Cream in brick forms. When frozen, cut in pieces one inch square and 3^ to 4 inches in length; roll each piece in a crushed Nougat mixture (see No. 723) ; or use crushed macaroons and browned and chop- ped almonds; return to the freezing box. Serve with a cold cream sauce

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