This dish was at least a curiosity, served at the table of one of the
German steamers. A flat, round sponge-cake served as a base. A circular
mold of very hard frozen ice-cream was placed on this, and then covered
with a _méringue_, or whipped white of egg, sweetened and flavored. The
surface was quickly colored with a red-hot salamander, which gave the
dish the appearance of being baked.
The gentleman who told me about this dish insisted that it was put into
the oven and quickly colored, as the egg surrounding the cream was a
sufficiently good non-conductor of heat to protect the ice for one or
two minutes. However, there is less risk with a salamander.