Ices. Part 3
Description
This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Ices. Part 3
Creme De Groseilles
Creme De Cerises
Cherry ice-cream.
Creme De Raisins
Grape ice-cream.
Creme D'Ananas
Pineapple ice-cream.
Creme De Citron
Lemon ice-cream.
Creme D'Oranges
Orange ice-cream.
Creme D'Amandes
Almond ice-cream.
Creme De Pistaches
Pistachio nut ice-cream.
Creme De Marrons
Chestnut ice-cream.
Creme De Gingembre
Ginger ice-cream.
Glace Eau De Canneberges
Cranberry water-ice.
Glace Eau De Rhubarbe
Rhubarb water-ice.
Glace Eau De Ponche
Punch water-ice.
Eau De Melon
Melon water-ice.
Eau De Grenade
Pomegranate water-ice.
Eau De Mille Fruits
Mixed fruit water-ice.
Biscuit Glace
Made of thick sugar-6yrup flavored with vanilla, beaten into 8 yolks for each pint, stirred over a slow fire till it thickens, stirred again on ice till cold and frothy; mixed with equal quantity of cream whipped to froth; filled into paper cases powdered with macaroon dust; frozen in the cases.
Parfait Au Cafe
Coffee ice-cream frozen in a mould, made of coffee-syrup; beaten into 8 yolks for each pint, thickened over the fire; .stirred then on ice, mixed with whipped cream.
Charlotte Plombirres
Another name for tutti-frutti ice cream, or crema de vino; made of vanilla ice-cream mixed with whipped cream, kirschtuasser to flavor, and candied fruits; frozen as a charlotte in a mould lined with lady-fingers.
Glace De Plombieres
Almond custard mixed with whipped cream and frozen; not moulded, but served with apricot jam.
Gateau Glace A L'Eloise
A mould lined with whipped cream frozen, interior filled with, stewed cherries in custard, all frozen solid; turned out; served with a custard over it.
Baked Ice Cream Or Glace Meringuee Au Four
Ice cream turned out of a mould, covered with very cold meringue and quickly browned a little in a hot oven or with red-hot iron.
Ice Baked In Paste Or Glaces Au Four
Small pieces of ice folded in paste carefully to exclude the air; baked brown quickly in a hot oven.
Bombe A La Souveraine
Mould lined with white paper, inside coated with almond ice-cream, filled up with tea custard mixed with whipped cream; frozen solid in mould.
Mousse Au Cafe Vierge
Coffee custard mixed when cold with whipped cream; frozen solid in a mould.
Charlotte Glace A La Medicis
Charlotte-russe filled with chocolate icecream.
Glace Pralinee A L'Orange
Mould filled on one side with almond nougat ice-cream, the other side with orange water-ice.
Filbert Ice Cream
Nougat or filbert candy pounded, used to flavor the cream.
Florentine Ice Cream
Custard and cream flavored strongly with orange -rind; frozen.
Mousse Aux Fraises
Strawberry pulp, sugar and whipped cream frozen.
Muscovite With Currants
Russian or whipped jelly made of currant juice and gelatine, mixed with whipped cream frozen in a mould.
Mousse Au Cafe Noir
Coffee custard when cold mixed with whipped cream and frozen.
Mousse Aux Peches
Pulp of ripe raw peaches with custard and whipped cream; frozen.
Muscovite Of Peaches
Peach pulp, sugar, gelatine and water mixed with whipped cream, and frozen.
Mousse Au Marasquin
Custard of yolks and syrup flavored with maraschino and kirschwasser, mixed with whipped cream, and frozen.
Muscovite Of Pineapple
Grated pineapple, sugar and gelatine made into jelly, whipped, mixed with whipped cream, and frozen.
Bombe Aux Fruits
Bomb-shaped mould lined with chocolate ice-cream, center filled with tutti-frutti; frozen solid.
Excellent Au Cafe
Coffee-flavored custard mixed with whipped cream, and frozen in a square mould.
Spongade Di Roma
Frozen egg-nogg.
Brown Bread Ice Cream
Slice of brown bread without crust, and slice of sponge cake dried in the oven, pounded, sifted, mixed in curacao; frozen.
Punch Ice Cream
Made of 1 pt. cream, 2 glasses Jamaica rum, 1/2 pt. green tea, juice of 1/2 lemon, 8 oz. sugar; frozen.
Crema Di Vino
A tutti-frutti with wine made of cream custard; white wine, sugar, cut candied fruits; frozen.
Rice Ice Cream
Rice boiled in milk, mixed with Custard and cream; frozen.
Cocoanut Ice Cream
Either white or yellow, made by mixing grated fresh cocoa-nut, or desiccated cocoanut scalded in either custard and cream or starch-thickened cream.
Panachee Ice Crkam
Different colored ices in the same mould; marbled ice-cream; ribbon ice-cream; harlequin ice-cream.
Glucose In Ice Cream
See Glucose. Glucose used for sweetening instead of sugar makes ice cream smooth and light and foamy; a valuable wrinkle.
Gelatine In Ice Cream
A small quantity of gelatine, not more than 1 oz. in 2 qts., makes it smooth and light and less easy to melt. Wine jelly or any gelatine jelly can be employed as well.
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