MILLE-FEUILLES ICE, A LA PRINCESS ALICE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
For the walnut-cream ice
For the greengage ice
For garnish
Instructions (14)
  1. Remove the skins from the kernels of about fifty green walnuts.
  2. Pound these kernels with ten ounces of sugar until the whole forms a kind of soft and pulpy paste.
  3. Take this paste into a basin, mix it with a pint of single cream.
  4. Pass it through a tammy into a purée, and let it be frozen in the usual manner.
For the greengage ice
  1. Boil two dozen greengages with twelve ounces of sugar and half a pint of water until the fruit is dissolved.
  2. Rub the whole through a tammy or sieve.
  3. Freeze this mixture, adding, if necessary, a little thin syrup.
Assembly and freezing
  1. Line the pudding-mould with the greengage ice.
  2. Fill the centre with the walnut-cream ice.
  3. Place the lid on the mould.
  4. Immerse the pudding in rough ice in the usual manner, until dishing-up time.
  5. Turn the pudding out on to its dish.
  6. Garnish round with small almond-gauffres filled with whipped cream, with a preserved cherry placed on the top of each.
  7. Serve immediately.
Original Text
MILLE-FEUILLES ICE, A LA PRINCESS ALICE. FIRST, remove the skins from the kernels of about fifty green wal-nuts, then pound these with ten ounces of sugar, until the whole forms a kind of soft and pulpy paste; take this up into a basin, mix it with a pint of single cream, then pass it through a tammy into a purée, and let it be frozen in the usual manner. While the above is in course of preparation, two dozen greengages must be boiled with twelve ounces of sugar and half a pint of water, until the fruit is dissolved, when the whole must be rubbed through a tammy or sieve: this should then be frozen, adding, if necessary, a little thin syrup. The pudding-mould must now be lined with the greengage ice, and the centre filled with the walnut-cream ice; then place the lid on the mould, and immerse the pudding in rough ice in the usual manner, until dishing-up time, when the pudding must be turned out on to its dish, garnished round with small almond-gauffres filled with whipped cream, with a preserved cherry placed on the top of each, and served immediately.
Notes
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