Chapter XXI · Ices and Sherbets · No. 2800
2800—Coupes Edna May
Garnish the bottom of the bowls with vanilla ice-cream, and upon the latter set some very cold stewed cherries. Cover the latter with a cone of Chantilly cream, tinted pink by means of a fresh raspberry purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2800, p. 798. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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