Sicilian

Whip twelve raw egg-yolks in a tinned copper basin with twelve ounces of sugar and a quart of boiling milk; add three ounces of roasted coriander seeds, a piece of cinnamon and half a pound of chocolate; cook on a slow fire, allow to cool, then add a pint of cream; pass this through a sieve; freeze, and add six ounces of almonds, each one to be cut lengthwise in four, and three ounces of candied orange or lemon peel cut up very finely. Have one quart of chocolate ice cream (No. 3449) into which mix half as much whipped cream (No. 50). Line a square one-quart mold with bands of biscuit a quarter of an inch thick. At the bottom place a layer of the chocolate ice cream, over this slices of guava jelly and citron marmalade and the chocolate cream, repeating the operation until the mold is completely full. Pack in salted ice, freeze for one hour, unmold and dress.