Frozen Almond Souffle with Meringues a la Violet / Souffle d’Amandes gelees aux Meringues a la Violette

Step 1. chopped almond paste, three tablespoonfuls of sugar; thicken it

Step 2. with a tablespoon of cornstarch dissolved in a half cup of milk; add to it the yolks of two eggs that have been stirred to a souffle

Step 3. with three spoons of sugar; stir carefully; let it come to a boil,

Step 4. flavor it with a teaspoonful of vanilla. Put it in a bowl on ice to

Step 5. get cold and when cold add to it three cups of whipped cream and

Step 6. the whites of two eggs beaten to a meringue. Fill in a fluted

Step 7. mould that has first been glazed with aspic and a border of chopped

Step 8. maraschino cherry put at the bottom; pack in ice and salt and

Step 9. freeze for about three hours, then dip in warm water and turn out

Step 10. on a platter. In the center of the souffle fill frozen whipped cream; sprinkle it on the top with chopped maraschino cherries and all

Step 11. around garnish with round meringues with a stem of angelica

Step 12. [the angelica must be put on before the meringue is baked and

Step 13. the meringues filled with whipped cream]. Put a border of whipped cream around between the meringue and the souffle as the illustration shows.