Chapter XX · Entremets (Sweets) · No. 2547
2547—Timbale à la Favart
Cook a brioche in a Richelieu-mould, and hollow it out and decorate it as above. The garnish of this timbale consists of only whole or halved fruit, and vanilla-flavoured chestnuts; and these are cohered with Kirsch-flavoured apricot syrup, combined with one quart of a purée of chestnut remains.
Pour the garnish into the timbale just before serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2547, p. 743. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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