Chapter XX · Entremets (Sweets) · No. 2701
2701—Pêches à la Sultane
Poach the peaches in vanilla-flavoured syrup, and let them cool.
Dish them in a timbale upon a layer of pistachio ice, and coat them with very cold, thickened syrup, flavoured with rose essence.
Veil the whole with spun sugar, and set the timbale upon a block of ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2701, p. 778. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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