Chapter XXI · Ices and Sherbets · No. 2795
2795—Glace Plombière
Take a parfait mould. Garnish it with vanilla-ice cream combined with candied fruit, macerated in Kirsch; spreading the preparation in alternate layers with apricot jam.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2795, p. 797. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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