Chapter XX · Entremets (Sweets) · No. 2559
Built upon: No. 2551Apricots à la Condé
2559—Pine-apple à la Condé
Macerate in sugar and Kirsch some half-slices of pine-apple. Dish them in a circle upon a border of rice, prepared as directed under No. 2551, Apricots à la Condé; decorate with half-sugared cherries and lozenges of angelica, and coat with a Kirsch-flavoured apricot syrup.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2559, p. 745. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →