Chapter XX · Entremets (Sweets) · No. 2566
2566—Jubilee Cherries
Stone some fine cherries; poach them in syrup, and set them in small silver timbales. Reduce the syrup and thicken it with a little arrowroot, diluted with cold water; allowing one table-spoonful of arrowroot per half-pint of syrup. Cover the cherries with the thickened syrup; pour a coffee-spoonful of heated Kirsch into each timbale, and set a light to each when serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2566, p. 747. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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