Plombiere d'Alencon

Fill a plombiere mold with Chantilly cream (whipped cream made with a quart of cream and a quarter of a pound of powdered sugar, both firmly whipped together); place on the cover forcibly and pack it in ice, leaving it in a quarter of an hour for each quart; remove the cover and take out the contents, leaving only a thin three-eighths of an inch coating, then fill up the inside with alternate layers of No. 1 vanilla ice-cream (No. 3458), having half as much whipped cream added to it, intermingling it with macaroons soaked in maraschino or kirsch; fill it quite full, put back the cover neatly and pack in ice, freezing one hour and a half for two quarts; unmold and garnish the hollow on top of the plombiere with preserved peaches (No. 3682) and cherries, the former cut into pieces and softened in a light syrup with maraschino; place here and there a few lozenges of angelica; garnish around with various small cakes. Sauce of whipped cream flavored with noyau should be served apart.