Chapter XXI · Ices and Sherbets · No. 2794
Built upon: No. 2382Ordinary Meringue
2794—Meringues Glacées
Garnish some No. 2382, Ordinary Meringue shells with some kind of spoon-moulded ice, and set them on a napkin.
Or, garnish the shells more sparingly and join them together in twos.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2794, p. 797. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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