Chapter XXI · Ices and Sherbets · No. 2808
2808—Coupes à la Malmaison
Garnish the bowls with vanilla ice-cream, combined with peeled Muscadel grapes. Veil with spun sugar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2808, p. 799. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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