Chapter XX · Entremets (Sweets) · No. 2734
2734—Mont-Rose
Prepare a Charlotte, Plombière in a shallow Madeleine ice-mould.
Having turned out the Charlotte on a dish, cover it on top with tablespoonfuls of Chantilly cream, combined with a purée of fresh raspberries, and so shaped as to imitate a pyramidic rock.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2734, p. 785. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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