Lalla Rookh
Cut in small pieces stale sponge cake or lady fingers, a few macaroons, some French cherries and apricots (glace), and mix all together. Make a custard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupful for a sauce, and add to the remainder 1/4 ounce of gelatine. Put the mixture of cake and fruit in an ice cream mold and strain the custard over it, and place it in the freezer, as you would ice cream.
Sauce.—Add to the cup of custard reserved 1/2 pint of whipped cream, and vanilla to taste.