Bury a mould in ice as in the last, then whip a quart of double cream
very stiff, to which add a very little powdered sugar and two glasses of
noyeau, put it in a freezing-pot, and when about three parts frozen line
the mould as in the last, make a custard with eight yolks of eggs as for
vanilla ice (No. 1381), to which add a little clarified isinglass (No.
1372), stir it upon the ice, and when becoming thickish add two glasses
of noyeau, half a pint of whipped cream, and half a pound of cherries,
stoned, and passed in sugar as directed (No. 1144), only dry well before
adding them to the custard, which must be kept as white as possible,
place it in the centre of your mould, which cover up and bury in ice
until wanted; when ready, dip the mould in lukewarm water, turn it out
upon your dish, stick a few fine cherries here and there over it,
prepare another custard of four yolks of eggs, which pour all over and
serve. The garnishing of these dishes must be effected very quickly, as
they require to be served the moment they are turned out.