Chapter XXI · Ices and Sherbets · No. 2750
2750—Filbert Ice-cream
Slightly torrify three and half oz. of filberts; finely pound them, together with a few tablespoonfuls of milk, and set the resulting paste to infuse for twenty minutes in the boiled milk.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2750, p. 791. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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