Charlotte Corday

Obtain some round crimped paper cases; cover the bottoms and sides with uncooked Andalusian ice cream (No. 3446) and fill the centers with biscuit glace preparation with vanilla (No. 3438), adding a little maraschino to it; also put in some candied orange peel cut in exceedingly thin fillets; powder the tops with pulverized macaroons and cover this with Andalusian ice cream and candied fruits. Lay them in a freezing box for an hour to finish freezing.