The Sorbets and those other preparations which are derived from them are very light ices, barely frozen, and which are served after the Entrée at a formal dinner.
Their role is that of refreshing the palate and to prepare the stomach for the roast course which will be served following the Sorbet.
In fact a Sorbet is both an aperitif and an aid to digestion.
© 1903 All rights reserved. Published by Taylor and Francis.