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Glacé - Definition and Recipes

he French names can be written in either of the following forms, as for Vanilla Cream Ice :—Creme à la Vanille, Creme de Vanille and the word "glacee" may be added; or Glace à la Vanille.

GLACE ALHAMBRA

  • Take a Madeleine-mold; clothe its bottom and sides with vanilla ice-cream and fill it with Chantilly cream, combined with fresh strawberries, macerated for two hours in Kümmel, which should afterwards be added to the Chantilly cream.

GLACE CARMEN

  • Take a fluted mold. Garnish it with vertical and alternate layers of raspberry ice, coffee ice, and vanilla ice-cream.

GLACE COMTESSE MARIE

  • Take a special square mold, even or ornamented on the top.
  • Clothe it with strawberry ice; fill it with vanilla ice-cream; and, after turning it out, decorate it, by means of a piping-bag (fitted with a grooved pipe), with vanilla ice-cream.

GLACE COUCHER DE SOLEIL

  • Select one pound of fine very ripe strawberries and put them in a silver timbale.
  • Sprinkle them with ten ounces of powdered sugar and one liqueur-glass full of Grand-Marnier liqueur; cover the timbale and keep it on ice for half an hour.
  • Then rub the strawberries through a sieve; and, with them purée, make a preparation after the directions given under Fruit Ices.
  • Freeze this preparation in the freezer, and, when it is set, combine with it one pint of Chantilly cream.
  • Now cover the freezer; surround it afresh with ice if necessary, and keep it thus for thirty-five to forty minutes. This done, dish the ice preparation with care in pyramid form in crystal bowls.
  • N.B.-This ice gets its name from its color, which should be that of the western sky during a fine sunset.

GLACE DAME-JEANNE

  • Take a Madeleine-mold; clothe it with vanilla ice-cream, and fill it with Chantilly cream, combined with praline orange flowers.

 

GLACE DORA

  • Take a Madeleine-mold; clothe it with vanilla ice-cream, and fill it with Kirsch-flavored Chantilly cream combined with pine apple dice and Bar red-currant jam.

GLACE ÉTOILE DU BERGER

  • Take a star-shaped mold, or a Madeleine-mold with a star on its bottom. Clothe it with raspberry ice, and fill it with Benedictine flavored Mousse.
  • Turn it out upon a regular disc, consisting of a thick layer of white spun sugar, lying on a dish. This spun sugar throws the ice into relief, and emits rays which dart out from between the points of the star.

GLACE FLEURETTE

  • Take a square mold. Garnish it with strawberry and pineapple ice laid in very regular, superposed layers. After turning it out decorate with lemon ice.

GLACE FRANCILLON

  • Take a square mold; clothe it with coffee ice, and fill it with liqueur-brandy ice.

FROMAGE GLACE

  • These ices are made in fluted molds, and generally with two differently flavored and colored ices, set vertically in the mold.

GLACE DES GOURMETS

  • Take a “bombe” mold. Clothe it with praline, vanilla-ice cream. Fill it with alternate layers of chestnut ice flavored with rum, and vanilla-flavored Chantilly cream.
  • When the ice is turned out, roll it in praline splintered almonds.

MOLDED ICES

  • These ices are made in large or small molds.
  • The large ices are molded in tin molds, fitted with hinged covers, and ornamented with some design. The small ones, which are generally served at evening parties, or are used to garnish larger ices, are made in similar molds, shaped like flowers, fruit, birds, leaf-sprays, etc.
  • Any ice preparation may be used for these ices; but, as a rule, the preparation should have something in keeping with the design of the mold used.
  • Small molded ices may be kept packed until they are served.
  • They may also be turned out in advance and kept in the refrigerator.

GLACE DES ILES

  • Take a Madeleine-mold; clothe it with vanilla ice-cream, and fill it with pine-apple ice.

MADELEINE GLACEE

  • Take a Madeleine-mold. Fill it with vanilla ice-cream, combined with half its bulk of Chantilly cream and candied fruit macerated in Kirsch.

MANDARINES GLACEES

  • Cut the tangerines on top, with a round, even cutter, in such wise as to remove a roundel of their peel with the stalk attached, and two leaves adhering thereto.
  • With the juice of the tangerines prepare some tangerine ice, after the directions given under Fruit-ice Preparations.
  • Fill the tangerines with this ice; cover them with the roundels removed at the start; and, with a brush, sprinkle the rinds of the fruit with water, and place them in a refrigerator.
  • As soon as the tangerines are coated with frost, serve them on a napkin.

MANDARINES GLACEES AUX PERLES DES ALPES

  • Empty the tangerines as above, and garnish them inside with tangerine mousse, with which Chartreuse bonbons have been mixed.
  • Cover them, and frost them as directed above.

GLACE MARIE-THERÉSE

  • Take a Madeleine-mold; clothe it with chocolate ice, and fill it with vanilla-flavored Chantilly cream.
  • After turning out, decorate it with pineapple ice.

MERINGUES GLACEES

  • Garnish some meringue shells with some kind of spoon molded ice, and set them on a napkin.
  • Or, garnish the shells more sparingly and join them together in twos.

GLACE PLOMBIERE

  • Take a parfait mold. Garnish it with vanilla-ice cream combined with candied fruit, macerated in Kirsch; spreading the preparation in alternate layers with apricot jam.

Pillar Molds For Ice Puddings

Pillar Molds For Ice Puddings - Includes Fruit Top, Fluted Tops, Rose Top, Step Top, and Cherry Top. © 1885 The Book of Ices

Tin Ice Molds

Tin Ice Molds © 1885 The Book of Ices

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Epicurean Cooking Terms

Definitions, Usage, Recipes, Etc.