Roches de Poires a la Gaillard

Ingredients

• four yolks of eggs
• six ounces of castor sugar
• a pint of milk
• half a glass of liqueur
• three boiled and mashed pears
• a little apricot jam
• a few dried currants
• a piece of angelica

Method

1. 1

   In a stewpan, mix the yolks of eggs with castor sugar.

2. 2

   Dilute with milk flavored with vanilla and stir over heat until thickened.

3. 3

   Add mashed pears and rub through a sieve.

4. 4

   Mix in liqueur and freeze.

5. 5

   Mold the ice into pear shapes, fill with apricot jam and currants, and attach angelica for the stalk.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 148. The excerpt below is the record exactly as published.

Roches de Poires a la Gaillard {Caterer).— 'Fw.t into a stewpan four yolks of eggs, with six ounces of castor sugar ; work well with a wooden spoon, and dilute the mixture with a pint of milk flavoured with vanilla ; stir over the fire till it thickens, without letting it boil. Add three boiled and mashed pears, and rub through a hair sieve. Add half a glass of liqueur, and set to freeze. When properly frozen, take a spoon, and mould some of the ice into the shape of a pear ; cut it open with a knife, introduce into the centre a little apricot jam, mixed up with a few dried currants to imitate the pips, and attach a piece of angelica

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