Chapter XXI · Ices and Sherbets · No. 2779
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2779—Glace Comtesse Marie
Take a special square mould, even or ornamented on the top. No. 916, Another Method of Preparing Aspics de Filets de Soles it with strawberry ice; fill it with vanilla ice-cream; and, after turning it out, decorate it, by means of a piping-bag (fitted with a grooved pipe), with vanilla ice-cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2779, p. 795. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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