Make a good vanilla ice as directed (No. 1381), well flavoured with
maresquino, have a large round pewter ice-mould which opens in two
halves, partly fill each half, leaving a hollow in the centre of each,
which fill with all kinds of small fruits, grapes, strawberries,
currants, Smyrna raisins, &c., soaked in maresquino, close the mould,
(having it sufficiently filled to form a ball when turned out,) and bury
it in ice and salt, then make a thin ornamented border of pâte d’office
(No. 1137) an inch in height, which fix upon a silver dish and bake in a
moderate oven, place it somewhere for the dish to get cold; when ready
to serve, dip the mould into lukewarm water, and turn the ice quickly
out in the centre of your dish, you have previously prepared some
finely-spun sugar (sucre filé, No. 1380), with which form a fusee, stick
it in the top of the ice, twisting it round, bringing the other end near
the edge of the dish, pour half a pint of brandy in your dish outside of
the border of paste, which set on fire at the moment of going to table;
the fire will require to burn the sugar, which will give it quite the
appearance of a fusee; it would, however, be better that the brandy
should not be set on fire until it reached the dining-room.