Plombiere a la Rochambeau

Pound half a pound of peeled almonds, but a few at a time, soaked for several hours in cold water, adding a little water at frequent intervals, then transfer from the mortar to a glazed vessel. Prepare an English cream (No. 42) with a quart of milk, half a pound of sugar, eight to ten egg yolks and a stick of vanilla split in two; as this becomes thick pour it over the almonds and stir occasionally while cooling, then strain forcibly through a tammy and leave till thoroughly cold. Pour this cream into a deep freezer imbedded in salted ice, work it vigorously until smooth and firm--this will take forty minutes--then incorporate two or three spoonfuls of kirsch mixed with a little orange syrup. Five to six minutes later stir in a pint of sweetened whipped cream, after adding to it a few spoonfuls of the almond preparation to prevent it from granulating; work again for ten to twelve minutes. Freeze a plombiere mold; coat it with nougat ice-cream (No. 3452) and at the bottom range some lady fingers soaked in prunelle; cover these with the above ice and on top of this place some preserved greengages, macerated for a quarter of an hour in kirsch and thick syrup, then drained. After the mold is full close the lid forcibly, pack it in salted ice and freeze for one hour for each quart. Unmold the plombiere on a folded napkin and surround the base with small iced Genoese cakes; fill the hollow center of the plombiere with some of the greengages infused in kirsch and serve separately, in a sauce tureen, whipped cream with a little kirsch added, mixing it well.