4772 Coupes Adelina Patti

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fill the coupes level with vanilla ice-cream; place in a circle on top 6 brandied cherries, which have been drained and rolled in caster sugar; decorate with a rosette of Crème Chantilly.