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Biscuits, Venitienne

Four egg yolks, two ounces fine sugar, two gills thick cream whipped, half a vanilla stick and one and a half ounces candied marrons very finely chopped up. Place the egg yolks, sugar, marrons and vanilla in a copper basin. Set the basin on the corner of the hot range, and with a wire whisk sharply beat it for eight minutes. Place the basin on the ice and continually whip it until thoroughly cold. Remove the vanilla, add the whipped cream; gently mix with a skimmer for one minute. Then fill six individual paper ice-cream cases, three inches long by one and a half wide; neatly smooth the surface of each with the blade of a knife. Place them carefully into a small freezer and put the freezer in a small ice-cream tub with plenty of broken ice and rock salt; cover the freezer and let freeze for two hours. Remove the biscuits, dress on a cold dish with a folded napkin and serve.