Chapter XX · Entremets (Sweets) · No. 2698
2698—Pêches Dame-Blanche
Poach the peaches in vanilla-flavoured syrup. When they are cold, set them in a timbale upon a layer of vanilla ice-cream, covered with thin slices of pine-apple macerated in Maraschino and Kirsch.
Between each peach, and in every crevice, put some balls of Chantilly cream, laid by means of a piping-bag, fitted with a grooved pipe.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2698, p. 778. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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