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Ices and the petits fours that normally accompany them, bring the dinner to a close, at least as far as the kitchen is concerned. When they are well made and presented, they can be the epitome of finesse and delicacy. In no other area of cookery is there more opportunity for the creative artist to produce culinary fantasies and masterly presentations than this. If Italy was the birthplace of the ice-cream confectioners’ art, and if the Neapolitans maintained a well-deserved reputation as practitioners of this skill, it was the innovations of French chefs that carried this important branch of culinary expertise to its greatest perfection.