[2806—COUPES GRESSAC]
Garnish the bottom of the bowls with vanilla ice-cream, and upon the latter in each bowl set three small macaroons, saturated with Kirsch. Upon the macaroons set an overturned poached half-peach, the hollow of which should be garnished with Bar red-currant jam. Surround the peaches with a border of Chantilly cream.
[2807—COUPES JACQUES]
Garnish the bowls vertically, half with lemon and half with strawberry ice. Between the two ices, on top of the bowl, set a tablespoonful of a [macédoine]
of fresh fruit, macerated in Kirsch.
[2808—COUPES A LA MALMAISON]
Garnish the bowls with vanilla ice-cream, combined with peeled Muscadel grapes. Veil with spun sugar.
[2809—COUPES A LA MEXICAINE]
Garnish the bowls with tangerine ice, combined with pine-apple cut into very small dice.