4798 Coupes Stella

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Half fill the coupes with vanilla ice-cream. On top of each arrange a small meringue and a peeled poached half apricot coated with Kirsch-flavoured Apricot Sauce. Surround with a border of Crème Chantilly.

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