Chapter XXI · Ices and Sherbets · No. 2774
Built upon: No. 2761Apricot Ice
2774—Plum Ice
Proceed as for No. 2761, Apricot Ice, bringing the preparation to 20°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2774, p. 794. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →