Chapter XXI · Ices and Sherbets · No. 2825
2825—Iced Biscuit Sigurd
Mould the base with strawberry and the top with pistachio biscuit preparation. When the biscuit is frozen, cut it into rectangular slices, and sandwich each slice between two sugar wafers.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2825, 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 →