Chapter XXI · Ices and Sherbets · No. 2798
2798—Coupes Dame Blanche
Three-parts garnish the bowls with almond-milk ice. Upon the ice in each bowl set an overturned half-peach, poached in vanilla-flavoured syrup, the hollow of which should be filled with Bar red-currant jam. Surround the peaches with a thread of lemon ice, laid by means of a piping-bag.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2798, p. 798. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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