[2801—COUPES ELIZABETH]
These coupes do not contain ice. They are garnished with very cold stewed choice bigaroon cherries, poached in a Kirsch- and cherry-brandy-flavoured syrup. The fruit is covered with Chantilly cream which is laid on by means of a spoon, and sprinkled with powdered spices in which cinnamon should predominate.
[2802—COUPES EMMA CALVE]
Garnish the bottom of the bowls with [pralined] vanilla ice-cream. Upon the latter set some Kirsch-flavoured stewed cherries, and cover the latter with raspberry purée.
[2803—COUPES EUGENIE]
Garnish the bowls with vanilla ice-cream, combined with broken candied chestnuts. Cover the ice with Chantilly cream and upon the latter sprinkle some crystallised violets.
[799]
][2804—COUPES A LA FAVORITE]
Garnish the bowls vertically, half with Kirsch-Maraschino-flavoured ice, and half with vanilla ice-cream. Border them with a thread of pine-apple ice, and in the middle set some Chantilly cream combined with strawberry purée.
[2805—COUPES GERMAINE]
Garnish the bottom of the bowls with vanilla ice, and distribute over it half-sugared cherries, macerated in Kirsch. Cover the cherries with a dry purée of chestnuts, squeezed out to resemble vermicelli, and border the bowls with Chantilly cream.