Chapter XX · Entremets (Sweets) · No. 2716
2716—Poires à la Religieuse
Stew the pears in a vanilla-flavoured syrup; cool them, and dish them in a shallow porcelain timbale equal in depth to the length of the pears.
Cover them with a somewhat thin chocolate Bavarois preparation, and place the whole for two hours in the refrigerator before serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2716, p. 781. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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