2203.—JAPANESE PLOMBIÈRE. (Fr.—Glace Plombière à la Japonaise.)
Ingredients.—8 yolks of eggs, 1 oz. of sugar, 4 ozs. of ground almonds, ½ a pint of cream, 1½ pints of milk, 1 glass of Kirsch, apricot marmalade, 4 ozs. of pounded macaroons, salt.
Method.—Boil up the milk, pour it over the yolks of eggs, add a little salt and the sugar, and replace in the saucepan. Cook gently for a few minutes, then tammy or pass through a fine hair sieve, and add 2 ozs. of marmalade, the almonds and Kirsch. When cold, add the macaroons and the cream stiffly whipped, and freeze. Mould with a little apricot marmalade in the centre, and serve garnished with ratafias or ice wafers.
Time.—About 1 hour. Average Cost, 3s. Sufficient for 8 or 10 persons.
2204.—LEMON CREAM ICE. (Fr.—Glace à la Crème de Citron.)
Ingredients.—1 pint of custard No. 1, 2 or 3, 4 ozs. of loaf sugar, 2 lemons.
Method.—Prepare the custard according to directions given. Rub the lumps of sugar on the rinds of the lemons until all the outer part is removed, and dissolve it in 1 tablespoonful of warm water. Add the juice of 1 lemon, and when cool stir into the custard. If necessary, add a few drops of liquid saffron colouring, and freeze as directed on p. 988.
Time.—About 40 minutes. Average Cost, 9d. to 1s. 6d. Sufficient for 7 or 8 persons.
2205.—MAPLE PARFAIT. (Fr.—Parfait au Sirop.)
Ingredients.—1½ gills of thick syrup, 1 quart of cream, 4 ozs. of maple sugar, 5 yolks of eggs, 1 inch of vanilla pod.
Method.—Boil the syrup and vanilla pod in a copper pan until it registers 240° on a saccharometer, then remove the vanilla, and pour the syrup over the yolks of eggs, previously well-beaten. Whisk the preparation in an egg-bowl over boiling water until it has the consistency of thick cream, and afterwards until cold. Add the stiffly-whipped cream and maple sugar, stir for some minutes over the ice, then turn into a parfait or bomb mould lined with paper. Secure and seal the lid, and imbed in ice from 2½ to 3 hours.
Time.—From 1 to 2 hours. Average Cost, 4s. to 4s 6d. Sufficient for 9 or 10 persons.
