Delicious with Hazel-Nuts

Lay half a pound of hazel-nuts taken from their shells on a baking sheet, roast in the oven, peel to suppress the red skins, then pound with two gills of cream; set this in a basin with twelve raw egg-yolks and twelve ounces of sugar; whip all together and dilute with a pint of milk which has had a quarter of a vanilla stick infused in it. Cook the preparation without boiling till it covers the spatula well, leave stand until cold, then add a pint of fresh cream; freeze. When the cream has a proper consistency mix in two quarts of well-drained whipped cream (No. 50). Pack a two-quart mold on ice, fill it with the composition and freeze for two hours; unmold on a folded napkin, on top set a spun sugar ornament and surround with scooped-out oranges refilled with two differently tinted jellies, white and red, laid in streaks, cooled and then cut in six or eight separate parts; surround the base with small strawberries having fresh leaves attached.