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Cream Plombiere with Bananas

Peel some ripe bananas, and rub them through a fine hair-sieve into a basin. Mix with the fruit puree about one and one-half pints of thick vanilla cream, then pass the whole once more through the fine hair-sieve. Turn the cream into a freezer and leave it until thickened, whisk one pint of cream with sugar to taste, mix it with the frozen cream and add one wineglassful of Madeira. Arrange the cream, rock-shape, on a folded napkin, and serve.