Chartres Bananas

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Bananas
Syrup
Garnish
Cream-ice
Compote
Instructions (13)
  1. Remove the peels from the small raw ripe bananas that are not bruised.
  2. Dip the fruits into a thick syrup prepared as below.
  3. Sprinkle over them some blanched and skinned and finely shredded Pistachio nuts.
  4. Prepare a strawberry cream-ice (‘ Book of Ices,’ page 22).
  5. Put the cream-ice in a border mould.
  6. Freeze it in the charged ice cave for one and a half to two hours.
  7. When firm dip the mould into cold water.
  8. Pass a clean cloth over the bottom to absorb any moisture.
  9. Turn it out on to a dish.
  10. Arrange the bananas on it.
  11. Fill up the centre with an iced compote of French plums prepared as below.
  12. Pour the syrup from the plums round the dish.
  13. Serve for a sweet for a dinner or luncheon party.
Original Text
Chartres Bananas Bananes à la Chartres Take some small raw ripe bananas that are not bruised, remove the peels, and dip the fruits into a thick syrup prepared as below, and sprinkle over them some blanched and skinned and finely shredded Pistachio nuts. Prepare a strawberry cream-ice (‘ Book of Ices,’ page 22), put it in a border mould, and freeze it in the charged ice cave for one and a half to two hours. When firm dip the mould into cold water, pass a clean cloth over the bottom to absorb any moisture, then turn it out on to a dish, arrange the bananas on it, and fill up the centre with an iced compote of French plums prepared as below; pour the syrup from the plums round the dish, and serve for a sweet for a dinner or luncheon party.
Notes
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