2712—Poires Marquise

Cook the pears in a vanilla-flavoured syrup, and drain them that they may cool. This done, coat them again and again with some very stiff raspberry-flavoured red-currant jelly, and sprinkle them instantly with chopped, burnt almonds.

Set the pears on a “Diplomatic Pudding,” made in a manqué mould, and turned out on a round dish. Surround the base of the pudding with a border of apple-jelly croûtons, neatly cut to triangular shapes.