2796—Coupes d’Antigny

Three-parts fill the bowls with Alpine-strawberry ice, or, failing this, four-seasons strawberry ice, combined with very light and strongly-flavoured raw cream. The two most perfect examples of this cream are the “Fleurette Normande,” and that which in the South of France is called “Crème Niçoise,” and which comes from Alpine pastures.

Upon the ice of each bowl set a half-peach, poached in vanilla-flavoured syrup; and veil the whole thinly with spun sugar.