Chapter XXI · Ices and Sherbets · No. 2917
2917—Various Iced Mousses
After the same procedure, mousses may be prepared with Anisette, Coffee, Chocolate, Kirsch, Maraschino, Rum, Tea, etc.; Apricots, Strawberries, Oranges and Tangerines, fresh Walnuts, Peaches, Vanilla, Violets, etc.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2917, p. 810. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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