Parfait with Nougat and with Almonds

Boil four gills of syrup to twenty degrees with half a vanilla bean; pour this slowly over ten egg-yolks beaten in a vessel, after removing the vanilla; whip the preparation well over the fire until it is as thick as a cream, but avoid having it boil, then remove and stir continuously until frothy and cold; now beat it again on ice to give consistency, and incorporate two quarts of well-drained whipped cream, also half a pound of almond nougat (No. 3621) crushed finely with a rolling-pin. Place the preparation in a three-quart bomb or parfait mold (Fig. 630) lined with paper, incrust in salted ice, and put on the lid, cementing the joints with butter; cover this with a thick layer of salted ice, then freeze for two hours and a half; lastly remove the mold, wash it quickly in cold water, wipe and unmold the parfait on a folded napkin; remove the paper and serve surrounded by small cakes.

With Almonds.—Have the same preparation as for the parfait with nougat. Pound half a pound of new, freshly shelled almonds with a little water, vanilla sugar (No. 3165) and noyau; when pounded to a pulp use them instead of the nougat and finish exactly the same as for the above. If the two ices are to be served in the same mold have a waffle partition the same size as the center of the mold; fill one side of it with parfait with nougat, and the other side with parfait with almonds.