Trieste Vanilla and Chocolate Duck

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Place a duck mould in the charged ice cave for about half an hour.
  2. Line the mould with vanilla ice and fill it with chocolate ice ('Book of Ices,' pages 23 and 12).
  3. Colour a little of the vanilla custard yellow with Marshall's Apricot Yellow to represent the beak.
  4. Close up the mould and put it in the charged ice cave for about three and a half hours.
  5. Dip the mould into cold water and turn out the shape on to a clean cloth.
  6. Dish it up on spun sugar (see recipe) on an oval dish.
  7. Fix in two glass eyes.
  8. Tie a piece of narrow white ribbon round the throat of the bird.
  9. Garnish round the base with maidenhair fern as shown in engraving.
  10. Serve for a dinner sweet or for dessert.
Original Text
Trieste Vanilla and Chocolate Duck Caneton Vanille et Chocolat à la Trieste Place a duck mould in the charged ice cave for about half an hour; then line it with vanilla ice and fill it with chocolate ice ('Book of Ices,' pages 23 and 12), and a little of the vanilla custard can be coloured yellow with Marshall's Apricot Yellow to represent the beak; close up the mould and put it in the charged ice cave for about three and a half hours, then dip it into cold water and turn out the shape on to a clean cloth. Dish it up on spun sugar (see recipe) on an oval dish, fix in two glass eyes, tie a piece of narrow white ribbon round the throat of the bird, and garnish round the base with maidenhair fern as shown in engraving. Serve for a dinner sweet or for dessert.
Notes
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