Chapter XX · Entremets (Sweets) · No. 2561
Built upon: No. 2549Apricots à la Bourdaloue
2561—Bananas à la Bourdaloue
Peel the bananas and poach them gently in a vanilla-flavoured syrup. For the rest of the operation, proceed as directed under No. 2549, Apricots à la Bourdaloue.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2561, p. 746. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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