Ribambelle

Boxes imitating the fancy boxes of the itinerant dealers of Paris. Coat the bottom and sides with nougat cream (No. 3452); fill the center with uncooked maraschino cream (No. 3462) into which incorporate half as much whipped cream (No. 50) and one ounce of small vanilla chocolate pastilles for each quart of preparation. Pack these boxes in a freezing box or cave and serve accompanied by small wafer cakes or very thin waffle cornets.