Chapter XX · Entremets (Sweets) · No. 2697
2697—Pêches Cardinal
Poach the peaches in vanilla-flavoured syrup, and, when they are quite cold, dish them in a timbale. Cover them with a very red, sweetened, raspberry purée, flavoured with Kirsch, and sprinkled with very white, splintered fresh almonds.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2697, p. 778. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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