Chapter XXI · Ices and Sherbets · No. 2804
2804—Coupes à la Favorite
Garnish the bowls vertically, half with Kirsch-Maraschino-flavoured ice, and half with vanilla ice-cream. Border them with a thread of pine-apple ice, and in the middle set some Chantilly cream combined with strawberry purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2804, p. 799. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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