Macedoine Croquettes

Mold in tins the size and shape of a medium croquette some burnt almond cream (No. 3455), ranging exactly in the center some biscuits soaked in maraschino; freeze for half an hour, then unmold and roll in pulverized macaroons sifted through a sieve. Have in an ice cream freezer all sorts of fresh or preserved fruits cut in quarter-inch squares; to them add lemon juice, maraschino and champagne; freeze with very little ice and when extremely cold drain properly and mix in whipped cream (No. 50); dress on saucers, laying the croquettes over, one or two on each saucer.