2729—Melon Frappe

Select two very ripe, medium-sized melons, and, with the entire pulp of one of them, cleared of all the rind and seeds and rubbed through tammy, prepare a Granité after No. 2930, Granités.

Cut the other melon round the stalk and open it. Completely remove the seeds; and, by means of a silver spoon, withdraw the pulp piecemeal, and set it to macerate on ice with a little sugar and one of the following wines or liqueurs: Port, Curaçao, Rum, Kirsch or Maraschino.

Keep the emptied rind for thirty minutes in a refrigerator.

When about to serve, set the emptied melon on a small block of fancifully carved ice, and fill it up with the Granité and the macerated pulp spread in alternate layers. When the melon is full, return the excised bung to its place.

N.B.—This melon is served, by means of a spoon, upon iced plates, and it often takes the place of ices at the end of a dinner.