No. 3587
Valence Cup with Peaches
Coupe de Valence aux Peches
Prepare some Andalusian ice cream (No. 3446); mold it in a cup mold that has been imbedded in ice; freeze in ice and salt for one hour; unmold and decorate with peeled peaches cut in four, soaked in champagne, sugar and maraschino, adding to them well-pared oranges cut in sections, having withdrawn the seeds.