From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Coupe Princesse They don't make coupe princesse or coupe duchesse at Galatoire's anymore. With good reason: the main ingredients were canned fruit cocktail and canned peaches. How totally kitschy! However, just because restaurant prices cannot be charged for such things anymore doesn't make them any less good. Here are the recipes. You can have some added fun (and this is a fun dish, not a serious one) by using other flavors of ice cream than vanilla. And, of course, nobody will stop you if you'd rather use fresh fruit. But remember that these dishes were originally created with canned in mind. 1 standard can fruit cocktail (preferably in juice) 5 oz. Grand Marnier, Triple Sec, or Cointreau Vanilla ice cream 1. Drain all the liquid from the can and put the fruit cocktail into a bowl. Cover it with the Cointreau. Refrigerate until chilled. 2. Right before serving, drain the liquid from the fruit cocktail and reserve. Spoon a heaping tablespoon of fruit cocktail into each ice cream dish. Put a scoop of ice cream on top, then cover with more fruit cocktail. Divide the reserved liqueur-laced liquid over each dish. Serves four. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com