Chapter XX · Entremets (Sweets) · No. 2710
2710—Poires à la Florentine
Fill an oiled border-mould with a semolina Bavarois preparation, and let it set. Turn it out at the last moment, and garnish the middle of the border with stewed pears, cohered by means of a vanilla-flavoured apricot purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2710, p. 780. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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