Chapter XXI · Ices and Sherbets · No. 2807
2807—Coupes Jacques
Garnish the bowls vertically, half with lemon and half with strawberry ice. Between the two ices, on top of the bowl, set a tablespoonful of a macédoine of fresh fruit, macerated in Kirsch.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2807, p. 799. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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