M. à la Russe.— To one and a half pints stiffly
whipped cream add 12oz. caster sugar, a wineglassful
of maraschino (or other liqueur or spirit to taste),
a good liqueur-glassful of Kümmel, sixteen drops
strong essence of vanilla, and 1½oz. of isinglass (or
best leaf gelatine) dissolved in a gill of boiling rose
water. Beat this mixture well till thoroughly
amalgamated, mixing in shred pistachios and almonds,
and sufficient green colouring to bring it to a faint
green. Mould and freeze. Serve with iced cham-
pagne sauce, and pink vanilla wafers. For the sauce:
Break a fresh egg into a basin with a tablespoonful
of cream, sugar to taste, and a full tumbler of cham-
pagne. Whip it over a strong ice and salt mixture,
and it will freeze as you whip.
(If whipped to a stiff froth over hot water, this
also makes a delicious hot sauce.)