Chapter XX · Entremets (Sweets) · No. 2648
2648—Nuées Roses
Take some Chantilly cream, aromatised with vanilla-flavoured strawberry purée, and dish it in small dessert-dishes, by means of a spoon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2648, p. 765. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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