Chapter XXI · Ices and Sherbets · No. 2782
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2782—Glace Dora
Take a Madeleine-mould; No. 916, Another Method of Preparing Aspics de Filets de Soles it with vanilla ice-cream, and fill it with Kirsch-flavoured Chantilly cream combined with pine-apple dice and Bar red-currant jam.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2782, p. 795. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →