Beat well eight yolks of eggs, with ten ounces of sugar, and a very
little salt; add one pint of cream. Stir over the fire until slightly
thickened. Flavor with vanilla powder, the extract of almonds, lemon, or
with coffee or chocolate. It may also be made by adding a _purée_ of
peaches, strawberries, raspberries, or pine-apple to the custard. When
just beginning to set in the freezer, stir in lightly one-half pint of
cream (whipped); then partly fill paper cases with the mixture. Smooth
over the tops. Set the cases in the freezer well dried, and allow them
to harden until ready to serve.
BISCUIT GLACÉS (_Francatelli_).
Ingredients: One pint of clarified sirup, twelve yolks of eggs, two
whole eggs, a large wine-glassful of maraschino.
Mix the whole of the ingredients in an earthen basin; then pour the
preparation into an egg-bowl that has been previously warmed with hot
water and wiped dry. Whisk the _soufflé_ briskly (the egg bowl being
placed on a stove containing hot ashes) until it resembles a
well-prepared, firm, sponge-cake batter. Fill the paper cases with the
preparation, and smooth over the tops. Place them in a tin pail or in
the freezer, surrounded with ice and salt, and half a pound of saltpetre
mixed, and let them remain well covered for three or four hours at
least, before serving, without stirring them. Or, they may be frozen all
together in one mold, and some sifted macaroon powder or grated
chocolate sprinkled over the surface, to imitate a baked _soufflé_.
NESSELRODE PUDDING (_Carême’s Receipt_).
Ingredients: Forty chestnuts, one pound of sugar, flavoring of vanilla,
one pint of cream, the yolks of twelve eggs, one glass of maraschino,
one ounce of candied citron, two ounces of currants, two ounces of
stoned raisins.
Blanch the chestnuts in boiling water, remove the husks, and pound them
in a mortar until perfectly smooth, adding a few spoonfuls of the sirup;
then rub them through a fine sieve, and mix them in a basin with a pint
of sirup, made from one pound of sugar, clarified, and flavored with
vanilla; one pint of cream, and the yolks of twelve eggs. Set this
mixture over a slow fire, stirring it _without ceasing_, until the eggs
begin to thicken (without allowing them to curdle), then take it off.
When it is cold, put it into the freezer, adding the maraschino, and
make the mixture set; then add the sliced citron, the currants, and
stoned raisins (these two latter should be soaked the day previous in
maraschino, and sugar pounded with vanilla) to the whole. Thus mingled,
add a plateful of whipped cream, mixed with the whites of three eggs
beaten to a froth. When the pudding is perfectly frozen, put it into a
mold, close the lid, place it again in the freezer, well surrounded with
pounded ice and saltpetre, and let it remain until the time of serving,
when turn it out of the mold.