Chapter XXI · Ices and Sherbets · No. 2921
2921—Marie-Rose Pudding
Line a Charlotte mould with rolled gaufrettes; placing them snugly one against the other. By means of a piping-bag, fill the gaufrettes with very stiff strawberry ice, and then fill the mould with a vanilla pralined Bombe-preparation. Keep the mould in the refrigerator for three hours, and turn out the pudding on a napkin. Decorate it on top with pink and white Chantilly cream. Serve a chocolate ice-cream separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2921, p. 811. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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