Chapter XXI · Ices and Sherbets · No. 2803
2803—Coupes Eugenie
Garnish the bowls with vanilla ice-cream, combined with broken candied chestnuts. Cover the ice with Chantilly cream and upon the latter sprinkle some crystallised violets.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2803, p. 798. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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