Trieste Vanilla and Chocolate Duck

Name: Trieste Vanilla and Chocolate Duck (Caneton Vanille et Chocolat à la Trieste)
Cuisine: France
Ingredients: marshall’s apricot yellow; vanilla custard; vanilla ice; eyes; spun sugar; chocolate ice; cold water

Caneton Vanille et Chocolat à la Trieste

Preparation info

Difficulty
Easy

Appears in

Fancy Ices

By Agnes B. Marshall

Published 1894

About

Method

Place a duck mould in the charged ice cave for about half an hour; then line it with vanilla ice and fill it with chocolate ice (‘Book of Ices,’ pages 23 and 12), and