Chapter XXI · Ices and Sherbets · No. 2820

2820—Iced Biscuit Bénédictine

Mould the base with strawberry ice, the middle with Bénédictine ice, and the top with violet ice. Freeze and cut up as directed.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2820, p. 801. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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