Chapter XX · Entremets (Sweets) · No. 2579
Built upon: No. 2383Meringue à l’Italienne
2579—Pêches Maintenon
Take some biscuit, baked in a dome-mould and completely cooled. Cut it transversely into slices, and coat each of the latter with frangipan cream, combined with a salpicon of candied fruit and chopped, grilled almonds.
Join the slices together in suchwise as to reconstruct the biscuit, and cover the latter with No. 2383, Meringue à l’Italienne. Decorate by means of the piping-bag, and dry in the oven.
Surround the biscuit with a border of fine half-peaches poached in a vanilla-flavoured syrup.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2579, p. 749. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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