Biscuit Glace
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
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A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- One and a half pints of cream
- 12 ounces sugar
- 1 tablespoonful extract of vanilla
- 6 ounces crisp macaroons
Method
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- One and a half pints of cream, 12 ounces sugar, 8 yolks of eggs, 1 tablespoonful extract of vanilla;
- take 6 ounces crisp macaroons, pound in a mortar to dust;
- stir into the macaroon dust another tablespoonful extract of vanilla.
- Mix the cream, sugar, eggs, and extract.
- Place on the fire and stir this until it begins to thicken.
- Strain and rub through a hair sieve into a basin;
- put in freezer, and when nearly frozen mix in the macaroon dust and finish the freezing.
Plating
Cookware for this recipe
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Mortar and pestle
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Wooden spoon
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Sieve