Make a custard of six yolks of eggs as directed for crème au maresquin
(No. 1251), but omitting three parts of the sugar; put into your
freezing-pot, and when half frozen have ready the following preparation:
boil a quarter of a pound of sugar au cassé (No. 1379), have ready five
whites of eggs whipped very stiff, with which mix the sugar by degrees;
when quite cold mix with the custard, adding half a pint of whipped
cream and three glasses of any white liqueur, freeze the whole together,
keeping the pot twisted until you have obtained a good consistency; have
ready a number of small round paper cases,[17] place a band of paper
round each, half an inch above the top, and fill with the above
preparation; place them in a flat tin box, sprinkle ratafia crumbs upon
the top of each, place the lid upon the box, which must close very
tight, and bury it in ice and salt for six hours; when ready to serve,
take them out of the box, detach the bands of paper from them, dress
upon a napkin, and serve. They will have every appearance of having just
left the oven.