Chapter XX · Entremets (Sweets) · No. 2695
2695—Pêches à l’Aurore
Poach the peeled peaches in a Kirsch-flavoured syrup, and let them cool there. Drain them; dish them in a silver timbale, upon a layer of “iced mousse with strawberries,” and coat the whole with a Curaçao-flavoured sabayon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2695, p. 777. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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