Chapter XXI · Ices and Sherbets · No. 2792
2792—Mandarines Glacées aux Perles des Alpes
Empty the tangerines as above, and garnish them inside with tangerine mousse, with which Chartreuse bon-bons have been mixed. Cover them, and frost them as directed above.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2792, p. 797. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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