BISCUITS GLACES, IN SMALL CASES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Stir the whole in a stewpan over a stove-fire until the egg is sufficiently set.
  2. Pass the custard through a tammy into a basin.
  3. When it has become cold, add two wine-glasses of maraschino, and freeze this in the usual manner.
  4. Just before dishing up the biscuits, half a pint of whipped cream must be lightly added to the iced custard.
  5. Fill the small paper cases with this.
  6. Sprinkle afterwards over with some finely-bruised high-coloured ratias.
  7. Dish the biscuits upon a napkin, and serve.
Original Text
BISCUITS GLACES, IN SMALL CASES. To eight yolks of eggs, add one pint of cream, four ounces of rati-fias, ten ounces of sugar, and a very little salt; stir the whole in a stewpan over a stove-fire until the egg is sufficiently set; then pass the custard through a tammy into a basin, and when it has become cold, add two wine-glasses of maraschino, and freeze this in the usual manner. Just before dishing up the biscuits, half a pint of whipped cream must be lightly added to the iced custard; the small paper cases must be filled with this, and afterwards sprinkled over with some finely-bruised high-coloured ratias, then dish the biscuits upon a napkin, and serve. Note.—These iced biscuits may be also infinitely varied, by chang-ing the flavourings: for which purpose, all kinds of liqueurs, and essences of almonds, vanilla, orange, lemon, coffee, chocolate, or orange-flowers, may be used: they may also be made by adding a purée of apricots, strawberries, raspberries, or pine-apple, to the custard.
Notes
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