Chapter XXI · Ices and Sherbets · No. 2777
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2777—Glace Alhambra
Take a Madeleine-mould; No. 916, Another Method of Preparing Aspics de Filets de Soles its bottom and sides with vanilla ice-cream and fill it with Chantilly cream, combined with fresh strawberries, macerated for two hours in Kümmel, which should afterwards be added to the Chantilly cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2777, p. 795. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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