Chapter XXI · Ices and Sherbets · No. 2802
2802—Coupes Emma Calvé
Garnish the bottom of the bowls with pralined vanilla ice-cream. Upon the latter set some Kirsch-flavoured stewed cherries, and cover the latter with raspberry purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2802, p. 798. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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