2702—Pêches au Chateau-Laffite

Scald the peaches; peel them, and cut them in two.

Poach them in sufficient Château-Laffite wine to cover them, and sugar the wine to the extent of ten oz. of sugar per bottle.

Leave them to cool in the syrup, and dish them in a silver timbale.

Reduce the wine by three-quarters; thicken it with a little raspberry-flavoured, red-currant jelly.

When this syrup is quite cold, sprinkle the peaches with it.