Chapter XX · Entremets (Sweets) · No. 2573
Built upon: No. 2549Apricots à la Bourdaloue
2573—Pêches à la Bourdaloue
Poach the peaches (cut into two) in some vanilla-flavoured syrup, and then proceed exactly as for No. 2549, Apricots à la Bourdaloue.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2573, p. 748. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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