Chapter XXI · Ices and Sherbets · No. 2790
2790—Madeleine Glacée
Take a Madeleine-mould. Fill it with vanilla ice-cream, combined with half its bulk of Chantilly cream and candied fruit macerated in Kirsch.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2790, p. 796. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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