Chapter XXI · Ices and Sherbets · No. 2778
2778—Glace Carmen
Take a fluted mould. Garnish it with vertical and alternate layers of raspberry ice, coffee ice, and vanilla ice-cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2778, p. 795. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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