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

Mousse Marron

1 quart vanilla ice cream
1 teaspoon granulated gelatine
1/2 cup sugar
11/2 cups prepared French chestnuts
1/4 cup water
1 pint cream
Whites two eggs
1/2 tablespoon vanilla

Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one and one-half tablespoons boiling water, and add to first mixture. Set in a pan of ice-water, and stir until cold; add chestnuts, and fold in whip from cream and vanilla. Line a mould with ice cream, and fill with mixture; cover, pack in salt and ice, and let stand three hours.


CONTENTS · BIBLIOGRAPHIC RECORD
  Maple Parfait Cardinal Mousse, with Iced Madeira Sauce  
 
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