Chapter XXI · Ices and Sherbets · No. 2806
2806—Coupes Gressac
Garnish the bottom of the bowls with vanilla ice-cream, and upon the latter in each bowl set three small macaroons, saturated with Kirsch. Upon the macaroons set an overturned poached half-peach, the hollow of which should be garnished with Bar red-currant jam. Surround the peaches with a border of Chantilly cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2806, p. 799. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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