Chapter XX · Entremets (Sweets) · No. 2644
2644—Crème à la Chantilly
Take some fresh and somewhat thick cream, and whisk it until it is sufficiently stiff to span the members of the whisk. Add to it eight oz. of powdered sugar per quart of cream, and flavour with vanilla or fruit essence.
Whatever be the purpose of this cream, it should, if possible, be prepared only at the last moment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2644, p. 764. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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