Chapter XX · Entremets (Sweets) · No. 2706
Built upon: No. 273BlanchingsNo. 2352Pralin
2706—Poires Alma
Peel the pears and poach them in a syrup made from one quart of water, one-half pint of port wine, eight ounces of sugar, and the No. 273, Blanchings and chopped zest of an orange. Cool: dish them in a timbale; sprinkle them with powdered No. 2352, Pralin, and serve a Chantilly cream at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2706, p. 779. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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