No. 1. Cataldi breaks 6 yolks of egg into a basin and strains them through a tammy cloth; pounds some fresh pistachio nuts in a mortar, and as he pounds, drops a little cream on them that they may not turn to oil; sweetens with sugar cooked “à la plume ” (stirred with a silver spoon); cooks the mixture, then adds the rest of 1/4 pt. cream; works it together; puts in paper cases, and freezes.
Break 6 yolks of egg into a basin and strain them through a tammy cloth.
Pound some fresh pistachio nuts in a mortar, and as you pound, drop a little cream on them that they may not turn to oil.
Sweeten with sugar cooked “à la plume ” (stirred with a silver spoon).
Cook the mixture.
Add the rest of 1/4 pt. cream.
Work it together.
Put in paper cases, and freeze.
Original Text
Ice—Biscuits glacés à la Richelieu." (Two Recipes.)
No. 1. Cataldi breaks 6 yolks of egg into a basin and strains
them through a tammy cloth; pounds some fresh pistachio nuts in
a mortar, and as he pounds, drops a little cream on them that they
may not turn to oil; sweetens with sugar cooked “à la plume ”
(stirred with a silver spoon); cooks the mixture, then adds the rest
of 1/4 pt. cream; works it together; puts in paper cases, and freezes.
No. 2. Francesco makes a strong coffee syrup, mixes it with
6 yolks of egg which have been passed through a tammy and
then cooks it, but does not let it boil, then adds 1/4 pt. of good
cream; mixes well and ices in papers.