Chapter XX · Entremets (Sweets) · No. 2711
2711—Poires Hélène
Poach the pears in vanilla-flavoured syrup and let them cool.
When about to serve, dish them in a timbale upon a layer of vanilla ice-cream, sprinkled with crystallised violets.
Serve a hot, chocolate sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2711, p. 780. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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