Chapter XXI · Ices and Sherbets · No. 2810
2810—Coupes Mireille
Garnish the bowls, half with vanilla ice-cream, and half with red-currant ice with cream. In the middle of each bowl set a nectarine poached in vanilla-flavoured syrup, the stone of which should be replaced by Bar white-currant jam.
Decorate with Chantilly cream, and cover with a veil of spun sugar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2810, p. 799. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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