Chapter XX · Entremets (Sweets) · No. 2563
Built upon: No. 2555Abricots MeringuésNo. 2556Abricots Meringués (another method)
2563—Bananas Meringuées
Poach the bananas in vanilla-flavoured syrup, and then treat them as directed under the apricot recipes (Nos. No. 2555, Abricots Meringués and No. 2556, Abricots Meringués (another method)); leaving them either whole or cutting them into roundels.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2563, p. 746. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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