Chapter XXI · Ices and Sherbets · No. 2811
2811—Coupes Petit Duc
Garnish the bowls with vanilla ice-cream. Set in each a poached half-peach garnished with Bar red-currant jam. Surround the peaches with a thread of lemon ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2811, p. 799. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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