Chapter XXI · Ices and Sherbets · No. 2813
2813—Coupes Madame Sans-Gêne
Garnish the bottom and sides of the bowls with a layer of vanilla ice-cream. Fill them with Bar red-currant jam, and cover the latter, by means of a spoon, with Chantilly cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2813, p. 800. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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