Chapter XXI · Ices and Sherbets · No. 2824
2824—Iced Biscuit Princesse
Mould and leave to set a biscuit-pralined preparation. After having cut up the moulding, surround it with splintered and pralined almonds.
Decorate the pieces with vanilla ice-cream and tangerine ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2824, p. 802. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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