1 quart cream 1/3 cup Yvette Cordial 3/4 cup sugar 1 small bunch violets
Few grains salt Violet coloring
Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.