Chapter XX · Entremets (Sweets) · No. 2709
Built upon: No. 2641Crème à la Viennoise, MouléeNo. 2352Pralin
2709—Poires Félicia
Poach some quartered William pears in vanilla-flavoured syrup and let them cool. Cook also, in a pink syrup, some very small halved pears.
Dish the quarters in the middle of a border of Viennese cream (No. 2641, Crème à la Viennoise, Moulée) laid out upon a dish. Cover them with a pyramid of vanilla-flavoured Chantilly cream, and sprinkle its surface with crushed, red No. 2352, Pralin.
Surround the cream border with the pink half-pears.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2709, p. 780. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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