Biscuit Glacés, in Small Cases.
Beat well eight yolks of eggs, with ten ounces of sugar, and a very little salt; add one pint of cream. Stir over the fire until slightly thickened. Flavor with vanilla powder, the extract of almonds, lemon, or with coffee or chocolate. It may also be made by adding a purée of peaches, strawberries, raspberries, or pine-apple to the custard. When just beginning to set in the freezer, stir in lightly one-half pint of cream (whipped); then partly fill paper cases with the mixture. Smooth over the tops. Set the cases in the freezer well dried, and allow them to harden until ready to serve.