No. 1315 Bombe demi glacé à la Mogador.
Make a good vanilla ice as directed (No. 1381), well flavoured with maresquino, have a large round pewter ice-mould which opens in two halves, partly fill each half, leaving a hollow in the centre of each, which fill with all kinds of small fruits, grapes, strawberries, currants, Smyrna raisins, &c., soaked in maresquino, close the mould, (having it sufficiently filled to form a ball when turned out,) and bury it in ice and salt, then make a thin ornamented border of pâte d’office (No. 1137) an inch in height, which fix upon a silver dish and bake in a moderate oven, place it somewhere for the dish to get cold; when ready to serve, dip the mould into lukewarm water, and turn the ice quickly out in the centre of your dish, you have previously prepared some finely-spun sugar (sucre filé, No. 1380), with which form a fusee, stick it in the top of the ice, twisting it round, bringing the other end near the edge of the dish, pour half a pint of brandy in your dish outside of the border of paste, which set on fire at the moment of going to table; the fire will require to burn the sugar, which will give it quite the appearance of a fusee; it would, however, be better that the brandy should not be set on fire until it reached the dining-room.