Chapter XXI · Ices and Sherbets · No. 2809
2809—Coupes à la Mexicaine
Garnish the bowls with tangerine ice, combined with pine-apple cut into very small dice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2809, p. 799. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →