Chapter XXI · Ices and Sherbets · No. 2805
2805—Coupes Germaine
Garnish the bottom of the bowls with vanilla ice, and distribute over it half-sugared cherries, macerated in Kirsch. Cover the cherries with a dry purée of chestnuts, squeezed out to resemble vermicelli, and border the bowls with Chantilly cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2805, p. 799. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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