Garnish the bowls, half with vanilla ice-cream, and half with red-currant ice with cream. In the middle of each bowl set a nectarine poached in vanilla-flavoured syrup, the stone of which should be replaced by Bar white-currant jam.
Decorate with Chantilly cream, and cover with a veil of spun sugar.
[2811—COUPES PETIT DUC]
Garnish the bowls with vanilla ice-cream. Set in each a poached half-peach garnished with Bar red-currant jam. Surround the peaches with a thread of lemon ice.
[2812—COUPES RÊVE DE BÉBÉ[!-- TN: original reads "BEBÉ" --]
Garnish the bowls, half with pine-apple ice and half with raspberry ice.
[800]
]Between the two ices set a line of small strawberries, macerated in orange juice. Border the bowls with Chantilly cream, and sprinkle the latter with crystallised violets.
[2813—COUPES MADAME SANS-GÊNE]
Garnish the bottom and sides of the bowls with a layer of vanilla ice-cream. Fill them with Bar red-currant jam, and cover the latter, by means of a spoon, with Chantilly cream.