Chapter XX · Entremets (Sweets) · No. 2560
2560—Pine-apple à la Créole
Cook a pine-apple in a Kirsch-flavoured syrup; cut it vertically in two, and cut each half into vertical, thin and regular slices.
Line a dome-mould with these slices, and fill it up with vanilla-flavoured rice; leaving a hollow in the middle. Garnish this hollow with the pine-apple parings, cut into dice, and custard apples and bananas, likewise cut into dice and cooked in syrup.
Turn out upon a round dish; decorate the top with large leaves of angelica, and surround the base with bananas poached in Kirsch-flavoured syrup.
Serve a Kirsch-flavoured apricot syrup separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2560, p. 745. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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