Chapter XXI · Ices and Sherbets · No. 2784
2784—Glace Fleurette
Take a square mould. Garnish it with strawberry and pine-apple ice, laid in very regular, superposed layers. After turning it out decorate with lemon ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2784, p. 796. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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