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The 1918 Fanny Farmer Cookbook
1
09
Cardinal Mousse, with Iced Madeira Sauce
Line a mould with Pomegranate Ice; fill with Italian Meringue made of three−fourths cup
sugar,
one−third cup hot water, whites two eggs, and one and one−half teaspoons granulated gelatine
dissolved in two tablespoons boiling water. Beat until cold, and fold in whip from two cups
cream; flavor with one teaspoon vanilla, cover, pack in salt and ice, and let stand three hours.
1
10
Iced Madeira Sauce
1
2
/4 cup orange juice
1
/2 cup sugar
tablespoons lemon
juice
1
cup boiling
water
/2 cup Madeira wine
Whites 2 eggs
1
Freeze fruit juice and wine; boil sugar and water, pour on slowly to beaten whites of eggs, set
pan of salted ice−water, and stir until cold. Add to frozen mixture.
in
1
1
11
Cocoanut Naples, Sauterne Sauce
Shape vanilla ice cream in individual moulds, and roll in shredded cocoanut; serve with
12
Sauterne Sauce
1
1
cup sugar
4
tablespoons Sauterne
/2 cup water
Green coloring
Make same as Claret Sauce, and color with leaf green.
1
13
Ice à la Margot
Serve vanilla ice cream in champagne glasses. Cover ice cream with whipped cream,
sweetened, flavored with pistachio, and tinted very light green. Garnish with pistachio nuts or
Malaga grapes cut in halves.
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
528
Page
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