No. 3486
Plombiere with Chestnuts
Plombiere aux Marrons
Pack a plombiere mold in salted ice; line the bottom and sides with a thin layer of vanilla ice cream (No. 3458) and the center with chestnut cream (No. 3465), having the mold perfectly full; fasten on the cover forcibly, then freeze, allowing one hour for each quart of the plombiere; unmold and range it on a folded napkin; fill the hollow in the mold with chestnuts in juice flavored with maraschino. Stick between the chestnuts lozenge shaped pieces of angelica.