Chapter XX · Entremets (Sweets) · No. 2633
2633—Charlotte Montreuil
Line the bottom and sides of the mould with lady’s-finger biscuits. Garnish with a Bavarois preparation consisting of one pint of peach purée per quart of English custard, and the usual quantity of whisked cream.
Add some very ripe, sliced and sugared peaches, on putting the preparation into the mould.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2633, p. 762. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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