Chapter XXI · Ices and Sherbets · No. 2926
2926—Sorbets (Sherbets)
Sherbets and their derivative preparations consist of very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast.
They are at once appetisers and helps to digestion.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2926, p. 813. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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