Montelimar with Hazel-Nut Cream

Hazel-nut Cream.—Roast a quarter of a pound of hazel-nuts; carefully remove their outer skins and pound with two gills of cream. Put in a tinned basin twelve egg-whites and ten ounces of sugar; stir to mix thoroughly, then moisten with a pint of boiling milk; set the basin on a slow fire, stir continuously, then remove from the fire when the preparation covers the spatula, add the nuts and leave stand till cool. Pour in a pint of rich sweet cream; strain through a sieve and freeze.

Montelimar.—Pound in a mortar three ounces of peeled sweet almonds with a gill of kirsch; cook ten ounces of sugar to three hundred and two degrees Fahrenheit or "small crack;" mix it slowly in a mortar with the almonds, leave till cold, then divide it into three parts; one of these color red with vegetal carmine flavored with Curacoa, the other color green with spinach green or vegetal green flavored with orange flower water, and keep the third part white; roll them each into three-eights of an inch thick strings. Cut some lady fingers (No. 3377) to the same size, and baste over with maraschino; pack a Montelimar mold (Fig. 695) in ice; coat it with a thin layer of the nut ice cream (No. 3461), fill it perfectly full, intermingling the various colors of almond paste and the biscuits, and close it forcibly. Two hours after unmold and cut in slices to serve.