4780 Coupes Elizabeth

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Ice is not used for this coupe. At the bottom of the coupes place some very cold stoned Bigarreaux cherries which have been poached in a cherry brandy-flavoured syrup.

Cover with spoonfuls of Crème Chantilly and sprinkle with a little mixed spice of which cinnamon is the predominating flavour.