Chapter XX · Entremets (Sweets) · No. 2581
Built upon: No. 2549Apricots à la Bourdaloue
2581—Poires à la Bourdaloue
If the pears be of medium size, halve them; if they are large, quarter them. Carefully trim the sections. Cook the pears in a vanilla-flavoured syrup, and for the rest of the operation follow No. 2549, Apricots à la Bourdaloue.
The remarks appended to No. 2549, Apricots à la Bourdaloue apply equally to pears and to all fruit prepared according to the particular recipe referred to.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2581, p. 749. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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