Chapter XXI · Ices and Sherbets · No. 2824

2824—Iced Biscuit Princesse

Mould and leave to set a biscuit-pralined preparation. After having cut up the moulding, surround it with splintered and pralined almonds.

Decorate the pieces with vanilla ice-cream and tangerine ice.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2824, p. 802. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →