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).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →