1 small bottle, or sixteen preserved marrons
1 quart of cream
4 ounces of sugar
4 tablespoonfuls of sherry
1 tablespoonful of vanilla
Yolks of six eggs
Put half the cream in a double boiler over the fire; when hot, add the eggs and sugar beaten until light. Cook a minute, and cool. When cold, add one small bottle of marrons broken into quarters and the syrup from the bottle, the sherry and vanilla. Freeze, stirring slowly. When frozen, stir in the remaining cream whipped to a stiff froth. Pack in small molds in salt and ice as directed. These should freeze three hours at least.
This will make twelve small molds.
ORANGE SOUFFLÉ
1 quart of cream
1 pint of orange juice
1/2 box of gelatin
3/4 pound of sugar
Yolks of six eggs
Cover the gelatin with a half cupful of cold water and soak for a half hour. Add a half cupful of boiling water, stir until the gelatin is dissolved, and add the sugar and the orange juice. Beat the yolks of the eggs until very light. Whip the cream. Add the uncooked yolks to the orange mixture, strain in the gelatin, stand the bowl in cold water and stir slowly until the mixture begins to thicken; stir in carefully the whipped cream, turn it in a mold or an ice cream freezer, pack with salt and ice, and stand aside three hours to freeze. This should not be frozen as hard as ice cream, and must not be stirred while freezing. Make sure, however, that the gelatin is thoroughly mixed with the other ingredients before putting the mixture into the freezer.
This will serve twelve people.
By changing the flavoring, using lemon in the place of orange, or a pint of strawberry juice, or a pint of raspberry and currant juice, an endless variety of soufflés may be made from this same recipe. These may be served plain, or with Montrose Sauce.