Food recipes
Cocoanut Naples, Sauterne Sauce
Cocoanut Naples, Sauterne Sauce
Ingredients:
1 cup sugar
4 tablespoons Sauterne
1/2 cup water
Directions:
Green coloring
Make same as Claret Sauce, and color with leaf green.
113
Ice à la Margot
Serve vanilla ice cream in champagne glasses. Cover ice cream with whipped cream,
sweetened, flavored with pistachio, and tinted very light green. Garnish with pistachio nuts or
Malaga grapes cut in halves.
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS 528
The 1918 Fanny Farmer Cookbook
114
Coup aux Marrons
Break marron glacé in pieces, flavor with rum, cover, and let stand one hour. Put in
champagne
glasses, allowing one and one−half marrons to each glass, cover with vanilla ice cream, and
garnish with whipped cream, sweetened and flavored with vanilla, and candied rose leaves.
115
Plombiére Glacé
Cover the bottom of small paper cases with vanilla ice cream, sprinkle ice cream with marron
glacé broken in pieces, arrange lady fingers at equal distances, and allow them to extend one
inch above cases. Pile whipped cream, sweetened and flavored, in the centre and garnish with
marron glacé and candied violets or glacé cherries.
116
Demi−glacé aux Fraises
Line a brick mould with Vanilla Ice Cream, put in layer of lady fingers, and fill the centre
with
preserved strawberries or large fresh fruit cut in halves; cover with ice cream, pack in salt and
ice, and let stand one hour. For ice cream, make custard of two and one−half cups milk, yolks
four eggs, one cup sugar, and one−fourth teaspoon salt; strain, cool, add one cup heavy cream
and one tablespoon vanilla; then freeze.
117
Mazarine
Bake Brioche in a Charlotte Russe mould or individual tins, cool, cut a slice from top of cake
or
cakes, and remove centre or centres, leaving a wall or walls one−half inch thick. Fill with rich
Vanilla Ice Cream, invert on serving dish, and pour over
118
Apricot Marmalade. Drain one can apricots and force the fruit through a strainer. Cook
syrup until sufficiently reduced to add to fruit, and make of consistency of marmalade. Add a
few drops lemon juice and sugar if necessary. Decorate top with halves of apricots, glacé
Ingredients:
1 cup sugar
4 tablespoons Sauterne
1/2 cup water
Directions:
Green coloring
Make same as Claret Sauce, and color with leaf green.
113
Ice à la Margot
Serve vanilla ice cream in champagne glasses. Cover ice cream with whipped cream,
sweetened, flavored with pistachio, and tinted very light green. Garnish with pistachio nuts or
Malaga grapes cut in halves.
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS 528
The 1918 Fanny Farmer Cookbook
114
Coup aux Marrons
Break marron glacé in pieces, flavor with rum, cover, and let stand one hour. Put in
champagne
glasses, allowing one and one−half marrons to each glass, cover with vanilla ice cream, and
garnish with whipped cream, sweetened and flavored with vanilla, and candied rose leaves.
115
Plombiére Glacé
Cover the bottom of small paper cases with vanilla ice cream, sprinkle ice cream with marron
glacé broken in pieces, arrange lady fingers at equal distances, and allow them to extend one
inch above cases. Pile whipped cream, sweetened and flavored, in the centre and garnish with
marron glacé and candied violets or glacé cherries.
116
Demi−glacé aux Fraises
Line a brick mould with Vanilla Ice Cream, put in layer of lady fingers, and fill the centre
with
preserved strawberries or large fresh fruit cut in halves; cover with ice cream, pack in salt and
ice, and let stand one hour. For ice cream, make custard of two and one−half cups milk, yolks
four eggs, one cup sugar, and one−fourth teaspoon salt; strain, cool, add one cup heavy cream
and one tablespoon vanilla; then freeze.
117
Mazarine
Bake Brioche in a Charlotte Russe mould or individual tins, cool, cut a slice from top of cake
or
cakes, and remove centre or centres, leaving a wall or walls one−half inch thick. Fill with rich
Vanilla Ice Cream, invert on serving dish, and pour over
118
Apricot Marmalade. Drain one can apricots and force the fruit through a strainer. Cook
syrup until sufficiently reduced to add to fruit, and make of consistency of marmalade. Add a
few drops lemon juice and sugar if necessary. Decorate top with halves of apricots, glacé
Printed from https://recipe.bluelayer.org/recipe/62014/cocoanut-naples-sauterne-sauce