Chapter XXI · Ices and Sherbets · No. 2755
Built upon: No. 2352Pralin
2755—Pralined Ice-cream
Pound and rub through a sieve four oz. of almond No. 2352, Pralin, and add thereto one quart of previously-prepared vanilla-flavoured custard.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2755, p. 791. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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