4705 Eugénia-Crème à I’Italienne

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By Auguste Escoffier

Published 1903

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Choose some very ripe Eugenias; peel them, cut into slices and macerate with Maraschino-flavoured syrup.

Arrange the slices on a bed of vanilla ice-cream in a deep dish; decorate the top with Crème Chantilly and sprinkle with