Chapter XX · Entremets (Sweets) · No. 2582
Built upon: No. 2551Apricots à la Condé
2582—Poires à la Condé
Very small pears turned with great care are admirably suited to this entremet. If they are of medium size, halve them. Cook them in vanilla-flavoured syrup, and dish them on a border of rice as directed under No. 2551, Apricots à la Condé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2582, p. 749. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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