Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Frozen Soufflé Glacé
  Biscuit Tortoni in Boxes Frozen Plum Pudding  
CONTENTS · BIBLIOGRAPHIC RECORD

Frozen Soufflé Glacé

4 eggs
1 tablespoon lemon juice
Grated rind 1 lemon
1/2 cup Madeira wine
2/3 cup sugar
Few grains salt
2/3 cup heavy cream

Beat yolks of eggs slightly; add lemon juice, grated rind, wine, sugar, and salt; cook until mixture thickens, stirring constantly. Add whites of eggs beaten stiff, and when well mixed, set in a pan of ice-water to cool, stirring occasionally. Beat cream until stiff, and add. Fill small paper cases with mixture, cover with macaroon dust, and set in a tin mould with tight-fitting cover. Pack mould in salt and ice, and let stand two hours.


CONTENTS · BIBLIOGRAPHIC RECORD
  Biscuit Tortoni in Boxes Frozen Plum Pudding  
 
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