Chapter XX · Entremets (Sweets) · No. 2580
2580—Pêches à la Vanille
Poach the halved or whole peaches in a vanilla-flavoured syrup, and set them in a timbale. Cover them to within half their height with the syrup used in poaching, thickened with arrowroot slightly tinted with pink, and combined with vanilla cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2580, p. 749. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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