Preparation:
Place eight egg-whites in a tinned basin with twelve ounces of sugar and four tablespoonfuls of rice flour; stir well together, adding a quart of boiling milk; cook without boiling on a slow fire, remove and when cold put in a pint of cream; pass through a sieve, freeze and then add half a pound of very finely shredded citron peel and half a pint of blanched rice cooked in syrup. Have it molded in a low Madeleine mold, and garnish around with imitation truffles prepared as follows:
Truffle Ice Cream.---This cream can only be made with fresh truffles. Brush over half a pound of fresh, fragrant truffles; peel, slice and infuse in a pint of boiling cream for thirty minutes. Drop twelve egg-yolks in a tinned basin with ten ounces of sugar; mix well together and then add one quart of cream, including that in which the truffles are being infused; cook the preparation without boiling, and add the truffles after pounding and passing them through a sieve. Freeze and mold in molds imitating whole truffles coated with chocolate; pack in ice. Chop up the truffle peelings very finely, mixing in a few vanilla seeds; dry in the open air, pass through a sieve and roll the unmolded imitation truffles in this powder. Use these truffles to decorate the above ice cream. |
