Chapter XXI · Ices and Sherbets · No. 2814
2814—Coupes Tutti-Frutti
Sprinkle the bottom of the bowls with various fresh fruits cut into dice; garnish the bowls with strawberry, pine-apple and lemon ices, spread alternately with layers of the same fruits.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2814, p. 800. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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