1291 | Pudding Glacé à la Frankie Cleveland.
—Prepare half the quantity of vanilla ice-cream as for No. 1271; when frozen, let it rest, and prepare also half the quantity of biscuit-glacé preparation (No. 1286), and when ready cover the basin, and let rest also. Have half a pound of marrons glacés (candied chestnuts); break them into pieces onto a plate; take a three-pint melon-form, arrange the vanilla ice-cream all around it, dividing it evenly, and filling up with alternate layers of the biscuit preparation and the marrons glacés; cover the mold tightly, and place it in a pail with broken ice mixed with rock-salt at the bottom, also filling the pail with more ice and salt, then let freeze for fully two hours. Two minutes before serving, bathe the mold in warm water to remove the ice and salt that adhere, unmold, and send to the table immediately with a sauce-bowl full of the following sauce: add to half a pint of whipped cream à la vanille (No. 1254) one gill of strawberry juice, and half a gill, or two ounces, of yellow chartreuse; beat well together with the whip for two minutes, then pour it into the sauce-bowl.