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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