Chapter XX · Entremets (Sweets) · No. 2718
2718—Poires à la Reine Emma
Mould a Flamri preparation in an even border-mould, decorated with candied fruit. Set this to poach, and, when it is cold, turn it out on a round dish.
In the middle set a pyramid of quartered pears, stewed in a vanilla-flavoured syrup; coat the quarters with Frangipan cream, combined with a quarter of its bulk of crushed, dry macaroons, and with double its volume of very stiff Chantilly cream.
Decorate the top, by means of a piping-bag, with Chantilly cream; and serve some Kirsch-flavoured apricot sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2718, p. 781. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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