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Classic
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page 254
the form of a pyramid, and lightly cover it over with mayonnaise. If you have
the hearts of artichokes put them around the dish, as a wreath, with a little
asparagus mixed in. Keep as cool as possible until served.
BISCUIT GLACE FOR TWENTY
Ten yolks of eggs, one and a half pounds pulverized sugar, half a gallon of
cream, vanilla extract, white of eggs well beaten if the cream is too light. To
be frozen in a square box and cut in small pieces. A coat of strawberry sherbet
on top of the cream, before cutting, to give nice appearance. A tin box three
inches wide and six inches long, which is enclosed in a box three inches larger
all around. The inside box has a tight-fitting top, and is packed in the outside
box, which has a perforated bottom to allow water or melted ice to escape. Place
inside box within the outer, and stuff with ice and salt and let it freeze; when
frozen, place red sherbet on top of biscuit to give pretty appearance.
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