Mousse with Macaroons or Chestnuts

With Macaroons.—Beat a quart of cream till very light, drain on a sieve and mix into it ten ounces of sugar; coat a high-dome mold with virgin maraschino cream and fill it in three distinct layers, alternating each one with broken macaroons soaked in kirsch; imbed in ice and freeze one hour for each quart; unmold on a napkin and surround with lady bouchees with maraschino.

With Chestnuts.—Whip one quart of cream and drain on a sieve. Prepare half a pound of chestnuts boiled in milk with a little vanilla pounded and pressed through a sieve; dilute with a pint of thirty-degree syrup and half a gill of maraschino; incorporate the whipped cream lightly into this puree; pack a mousse mold in ice, line it with a coating of ice cream made without eggs and flavored with prunelle, and fill it in three separate layers with the preparation, the same as the mousse with macaroons, only using crushed chestnuts soaked in maraschino; freeze the molds; unmold and dress on a napkin; decorate around with cream cakes garnished with apricot marmalade (No. 3675).