German Steamer Baked Ice-cream.
This dish was at least a curiosity, served at the table of one of the German steamers. A flat, round sponge-cake served as a base. A circular mold of very hard frozen ice-cream was placed on this, and then covered with a méringue, or whipped white of egg, sweetened and flavored. The surface was quickly colored with a red-hot salamander, which gave the dish the appearance of being baked.
The gentleman who told me about this dish insisted that it was put into the oven and quickly colored, as the egg surrounding the cream was a sufficiently good non-conductor of heat to protect the ice for one or two minutes. However, there is less risk with a salamander.