Chapter XX · Entremets (Sweets) · No. 2647
2647—Brise du Printemps
Take some violet-flavoured, slightly-iced Chantilly cream, and set in small dessert-dishes, by means of a spoon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2647, p. 765. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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