Chapter XXI · Ices and Sherbets · No. 2781
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2781—Glace Dame-Jeanne
Take a Madeleine-mould; No. 916, Another Method of Preparing Aspics de Filets de Soles it with vanilla ice-cream, and fill it with Chantilly cream, combined with pralined orange flowers.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2781, p. 795. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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