Coupe Jacques
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 456. The excerpt below is the record exactly as published.
OUPES 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 sacedoine 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. 2810—COUPES MIREILLE 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
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