Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Cardinal Mousse, with Iced Madeira Sauce
  Mousse Marron Iced Madeira Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Mousse Marron Iced Madeira Sauce  
 
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