Biscuit Glacés ( Francatelli ).
Ingredients: One pint of clarified sirup, twelve yolks of eggs, two whole eggs, a large wine-glassful of maraschino.
Mix the whole of the ingredients in an earthen basin; then pour the preparation into an egg-bowl that has been previously warmed with hot water and wiped dry. Whisk the soufflé briskly (the egg bowl being placed on a stove containing hot ashes) until it resembles a well-prepared, firm, sponge-cake batter. Fill the paper cases with the preparation, and smooth over the tops. Place them in a tin pail or in the freezer, surrounded with ice and salt, and half a pound of saltpetre mixed, and let them remain well covered for three or four hours at least, before serving, without stirring them. Or, they may be frozen all together in one mold, and some sifted macaroon powder or grated chocolate sprinkled over the surface, to imitate a baked soufflé.