Chapter XX · Entremets (Sweets) · No. 2583
Built upon: No. 268Gratins
2583—Poires à l’Impératrice
Quarter and properly trim the pears, and cook them in vanilla-flavoured syrup. Dish them in a shallow timbale between two layers of vanilla-flavoured rice for entremets, combined with a little frangipan cream.
Sprinkle the upper layer with crushed macaroons and melted butter, and set the No. 268, Gratins to form.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2583, p. 749. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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