Chapter XXI · Ices and Sherbets · No. 2817
2817—Various Preparations
The old iced-biscuit preparation consisted of an English custard, prepared from one lb. of sugar, twelve egg-yolks, and one pint of milk.
When the custard was cooked, it used to be strained into a basin, left to cool (being fanned the while), and then placed upon ice, and finished with the whisk. Originally this cream was moulded at this stage; but now it is customary to add one quart of whipped cream to it; which operation renders the recipe more like that of a Bombe, which, in its turn, resembles that of the preparation for Mousses.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2817, p. 800. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →