Biscuit Glace for Twenty

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Ten yolks of eggs, one and a half pounds pulverized sugar, half a gallon of cream, vanilla extract, white of eggs well beaten if the cream is too light. To be frozen in a square box and cut in small pieces. A coat of strawberry sherbet on top of the cream, before cutting, to give nice appearance. A tin box three inches wide and six inches long, which is enclosed in a box three inches larger all around. The inside box has a tight-fitting top, and is packed in the outside box, which has a perforated bottom to allow water or melted ice to escape. Place inside box within the outer, and stuff with ice and salt and let it freeze; when frozen, place red sherbet on top of biscuit to give pretty appearance.