Chapter XI · Hors-d’Œuvres · No. 333
Built upon: No. 280Butters and CreamsNo. 299Chicken Cream
333—York Cones
Cut slices from a York ham as thinly as possible, and trim them to the shape of triangles. Roll the triangles into cones, and garnish their insides (by means of a piping-bag fitted with a grooved pipe) with any butter or cream. (See Nos. No. 280, Butters and Creams to No. 299, Chicken Cream.)
Escoffier, A. (1907). A Guide to Modern Cookery, No. 333, p. 150. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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