Chapter XX · Entremets (Sweets) · No. 2699
2699—Pêches Melba
Poach the peaches in vanilla-flavoured syrup. Dish them in a timbale upon a layer of vanilla ice-cream, and coat them with a raspberry purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2699, p. 778. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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