Reference > Farmer's Cookbook > COLD DESSERTS > Cold Cabinet Pudding
  Macaroon Cream Mont Blanc  

Cold Cabinet Pudding

1/4 box gelatine or
1/3 cup sugar
1 tablespoon granulated gelatine
1/8 teaspoon salt
1/4 cup cold water
1 teaspoon vanilla
2 cups scalded milk
1 tablespoon brandy
Yolks 3 eggs
5 lady fingers
6 macaroons

Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and flavor Place a mould in pan of ice-water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I and candied cherries.

  Macaroon Cream Mont Blanc  

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