Chapter XX · Entremets (Sweets) · No. 2715
Built upon: No. 2352Pralin
2715—Poires Pralinees
Stew the pears and let them cool. Set them in a timbale, and coat with some Frangipan cream, thinned by means of a little raw cream.
Between each pear, set a well-moulded tablespoonful of Chantilly cream, and cover the whole with concassed-almond No. 2352, Pralin.
Serve a cold or hot chocolate sauce at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2715, p. 781. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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