Chapter XXI · Ices and Sherbets · No. 2785
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2785—Glace Francillon
Take a square mould; No. 916, Another Method of Preparing Aspics de Filets de Soles it with coffee ice, and fill it with liqueur-brandy ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2785, p. 796. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →