Auguste Escoffier

4731 Glace au Praliné

Pralin Ice-Cream

Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Pound 125 g (4½ oz) almond Pralin and pass it through a sieve. Add this to