Chapter XX · Entremets (Sweets) · No. 2585
Built upon: No. 2557Apricots à la Sultane
2585—Poires à la Sultane
Halve or quarter the pears; trim them well, and cook them in a vanilla-flavoured syrup.
For the rest of the operation follow No. 2557, Apricots à la Sultane.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2585, p. 750. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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