Madeleine Ice Cream

Decorate a Madeleine mold (Fig. 692) with candied fruits; coat the inside with vanilla ice cream (No. 3458) and fill with hazel-nut ice cream (No. 3464) into which have mingled a salpicon of fruits and whipped cream. In the very center lay a little apricot marmalade (No. 3675); pack this mold in ice and freeze for two hours; unmold on a napkin and surround with fancy cakes; serve at the same time a sauce made of whipped cream, vanilla ice cream and Curacoa.