Chapter XXI · Ices and Sherbets · No. 2799
2799—Coupes Denise
Garnish the bowls with Moka ice, and sprinkle the latter with sweets containing liqueur (preferably rum). Cover with Chantilly cream laid on by means of the spoon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2799, p. 798. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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