2918—Parfait (Generic Recipe)

Mix thirty egg-yolks with one quart of cold syrup at 28°. Put the mixture on a slow fire, and cook it as for an English cream; strain it, and whisk it on ice until it is quite cold.

Add three pints of very stiff, whisked cream and one-fifth pint of brandy or rum, in order to finish it; mould the preparation in Parfait moulds, and pack them in a freezer for from two to three hours.

N.B.—The term “Parfait,” which, formerly, was applied only to “Parfait au Café,” has become the common name for un-No. 916, Another Method of Preparing Aspics de Filets de Soles ices, made from Bombe-preparations having but one flavour. And this is fairly logical, seeing that Bombe-preparations, but for a few insignificant distinctions, are exactly like Parfait-preparation.

It is therefore just as reasonable to make vanilla, chocolate, and pralined Parfaits, etc., as to make them with coffee.