Chapter XXI · Ices and Sherbets · No. 2801
2801—Coupes Elizabeth
These coupes do not contain ice. They are garnished with very cold stewed choice bigaroon cherries, poached in a Kirsch- and cherry-brandy-flavoured syrup. The fruit is covered with Chantilly cream which is laid on by means of a spoon, and sprinkled with powdered spices in which cinnamon should predominate.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2801, p. 798. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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