Recipes For Making Coupe
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 738 of 825.
Coupe Bartholdi Recipe
Put a little vanilla ice cream in a glass cup; on this dispose two macaroons, broken in bits; on the macaroons set half a preserved or branched peach and fill the space left by the peach stone with red bar-le-duc currants. Fill the space between the peach and the sides of the cup with ice cream or whipped cream and serve.
Coupe Thais Recipe
Put a rounding spoonful of vanilla ice cream in a tall glass and on it dispose three or four slices of preserved peach, with some of the syrup; above this set a second tablespoonful of ice cream; sprinkle with a few pecan nut meats, cut in lengthwise slices; above the nuts pipe a little "well" of whipped cream, and in this well dispose a teaspoonful of bar-le-duc currants. Serve at once.
Coupe Melba Recipe
Line a cup or long-stemmed glass with sliced peaches; fill the cup with vanilla ice cream and pour raspberry sauce over the whole.