Chapter XXI · Ices and Sherbets · No. 2797
2797—Coupes Clo-clo
Garnish the bottom of the bowls with vanilla-ice cream, combined with fragments of candied chestnuts, macerated in Maraschino. Set a candied chestnut in the middle of the ice, and surround it by means of a piping-bag with a border of Chantilly cream, containing strawberry purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2797, p. 798. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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