Caramel Bouchees

Lay on a sheet of paper some half-spherical rounds of lady finger paste (No. 3377), each two and a half inches in diameter; when cooked empty out the centers. Put a quarter of a pound of strawberry juice in a vessel with a pint of thirty-two degree syrup and a little vanilla; strain through a fine sieve, freeze and then mix in two Italian meringue egg-whites (No. 140) and half a pound of preserved pineapple cut in three-sixteenths inch squares and macerated in kirsch. With this ice fill the interior of the biscuits, range one on top of the other, fastening them well together; lay them in a freezing box for one hour to congeal the ice and then dip them in sugar cooked to "crack" (No. 171). Dress these balls on rounds of waffles three inches in diameter; serve them plain or scatter over finely shredded green pistachios.