Chapter XXI · Ices and Sherbets · No. 2812
2812—Coupes Rêve de Bébé
Garnish the bowls, half with pine-apple ice and half with raspberry ice.
Between the two ices set a line of small strawberries, macerated in orange juice. Border the bowls with Chantilly cream, and sprinkle the latter with crystallised violets.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2812, p. 799. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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