Chapter XXI · Ices and Sherbets · No. 2787
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2787—Glace des Gourmets
Take a “bombe” mould. No. 916, Another Method of Preparing Aspics de Filets de Soles it with pralined, vanilla-ice cream. Fill it with alternate layers of chestnut ice flavoured with rum, and vanilla-flavoured Chantilly cream. When the ice is turned out, roll it in pralined splintered almonds.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2787, p. 796. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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