Nougat Basket with Little Assorted Ices

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Basket
Ices
Garnish
Instructions (14)
  1. Oil the top and bottom parts of a basket mould and line them with nougat paste about a quarter of an inch thick, pressing this well to the parts of the mould.
  2. Trim off the edges, and put the mould aside till the nougat is cold.
  3. Remove it from the shape.
  4. Stick the top part on the bottom part with some boiled sugar.
  5. Tastefully ornament the top by means of a forcing bag and small rose-pipe with pink and white royal icing.
  6. Arrange here and there some blanched pistachio nuts.
Ices
  1. Prepare a custard (‘ Book of Ices,’ pages 6 and 7).
  2. When frozen dry divide it into portions in the freezer.
  3. Colour and flavour each one differently.
  4. Fill some little assorted ice-moulds with them, putting into each shape a portion of each of the various mixtures.
  5. Close up the shapes, place them in the charged ice cave for about two hours.
  6. Dip each into cold water quickly and turn out the ices on to a cloth.
  7. Arrange them in a pile in the prepared basket.
Garnish
  1. Garnish it with spun sugar and maidenhair fern leaves.
Original Text
Nougat Basket with Little Assorted Ices Corbeille de Nougat aux Petites Glaces Assorties Oil the top and bottom parts of a basket mould and line them with nougat paste (see recipe) about a quarter of an inch thick, pressing this well to the parts of the mould, trim off the edges, and put the mould aside till the nougat is cold; then remove it from the shape, stick the top part on the bottom part with some boiled sugar (see recipe), tastefully ornament the top by means of a forcing bag and small rose-pipe with pink and white royal icing (see recipe), and arrange here and there some blanched pistachio nuts. Prepare a custard (‘ Book of Ices,’ pages 6 and 7), and when frozen dry divide it into portions in the freezer; colour and flavour each one differently, and fill some little assorted ice-moulds with them, putting into each shape a portion of each of the various mixtures; close up the shapes, place them in the charged ice cave for about two hours, then dip each into cold water quickly and turn out the ices on to a cloth. Arrange them in a pile in the prepared basket, and garnish it with spun sugar (see recipe) and maidenhair fern leaves. Use for a ball-supper or dinner-party sweet.
Notes
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