Chapter XX · Entremets (Sweets) · No. 2704
2704—Pêches Rose-Chéri
Poach the peaches in vanilla-flavoured syrup, and let them cool. Dish them in a timbale; cover them with a purée of pine-apple with Clicquot, and serve very cold.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2704, p. 779. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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