Chapter XX · Entremets (Sweets) · No. 2726
2726—Eugenia: Italian Cream
Select some very ripe Eugenia; peel, slice, and set to macerate in a bowl, with Maraschino-flavoured syrup.
Set the fruit in a timbale, upon a layer of vanilla ice-cream; decorate them on top with Chantilly cream, and sprinkle the latter with crystallised violets.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2726, p. 783. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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