Chapter XXI · Ices and Sherbets · No. 2822
2822—Iced Biscuit Mont-Blanc
Mould the base with a rum-flavoured preparation, the middle with a chestnut preparation, and the top with a vanilla-flavoured preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2822, p. 801. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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