Chapter XXI · Ices and Sherbets · No. 2786
2786—Fromage Glacé
These ices are made in fluted moulds, and generally with two differently flavoured and coloured ices, set vertically in the mould.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2786, p. 796. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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