Timbalé à la Rosamond

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Prepare some Florence paste (see recipe).
  2. With the Florence paste, line a plain timbal or charlotte mould.
  3. Put the lined mould aside until cold.
  4. By means of a palette-knife, loosen the Florence paste from the mould.
  5. Turn out the Florence paste.
  6. Ornament the timbal as shown in the engraving with rose-coloured Vienna icing (see recipe), and very stiffly-whipped cream, using a large rose-pipe and small rose-pipe, with a leaf-shaped pipe for the top edge.
  7. Fill in the centre of the timbal with alternate layers of chocolate, strawberry, and Maraschino ice cream (' Book of Ices,' pages 12, 22, 17).
  8. Smooth this over.
  9. On the top of the shape, arrange some stiffly-whipped cream, flavoured with...
Original Text
Rosamond Timbal Timbalé à la Rosamond Prepare some Florence paste (see recipe), and with it line a plain timbal or charlotte mould; put it aside till cold, then by means of a palette-knife loosen it from the mould, turn it out and ornament it as shown in engraving with rose-coloured Vienna icing (see recipe), and very stiffly-whipped cream, using a large rose-pipe and small rose-pipe, with a leaf-shaped pipe for the top edge; fill in the centre of the timbal with alternate layers of chocolate, strawberry, and Maraschino ice cream (' Book of Ices,' pages 12, 22, 17), smooth this over, and on the top of the shape arrange some stiffly-whipped cream, flavoured with
Notes
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