Trebelli Artichokes

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Line some of the new registered artichoke moulds very thinly with a pale-coloured pistachio custard (‘ Book of Ices,’ page 19).
  2. Fill up the centre with rhubarb cream ice (‘ Book of Ices,’ page 21).
  3. Close up the moulds and place them on the bottom of the charged ice cave for about two hours.
  4. When ready to serve, turn out the ices in the usual way.
  5. Arrange them on a bed of lemon cream ice (‘ Book of Ices,’ page 17) which has been arranged straight down the dish.
  6. Have George’s Cheltenham wafers handed on a plate.
  7. Serve for a dinner or dessert ice.
Original Text
Trebelli Artichokes Artichauts à la Trebelli Line some of the new registered artichoke moulds very thinly with a pale-coloured pistachio custard (‘ Book of Ices,’ page 19) and fill up the centre with rhubarb cream ice (‘ Book of Ices,’ page 21); close up the moulds and place them on the bottom of the charged ice cave for about two hours; then when ready to serve turn out the ices in the usual way, arrange them on a bed of lemon cream ice (‘ Book of Ices,’ page 17) which has been arranged straight down the dish. Have George’s Cheltenham wafers handed on a plate, and serve for a dinner or dessert ice.
Notes
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