Chapter XX · Entremets (Sweets) · No. 2578
Built upon: No. 2352PralinNo. 2382Ordinary MeringueNo. 2555Abricots Meringués
2578—Pêches Meringuées
Prepare a colourlessly-baked, flawn crust; garnish the bottom of it with frangipan cream prepared with No. 2352, Pralin, and upon this cream set whole or halved, poached peaches. Cover with No. 2382, Ordinary Meringue and finish as explained under No. 2555, Abricots Meringués.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2578, p. 749. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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