Chapter XXI · Ices and Sherbets · No. 2793
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2793—Glace Marie-Thérèse
Take a Madeleine-mould; No. 916, Another Method of Preparing Aspics de Filets de Soles it with chocolate ice, and fill it with vanilla-flavoured Chantilly cream.
After turning out, decorate it with pine-apple ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2793, p. 797. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →