Chapter XX · Entremets (Sweets) · No. 2713
2713—Poires Mary-Garden
Cook the pears in syrup; cool them, and dish them on a timbale, upon a Melba sauce, combined with half-sugared cherries, softened in tepid water for a few minutes.
Decorate the pears with Chantilly cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2713, p. 781. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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