Half-fill them with orange or tangerine ice, according to the fruit under treatment, and cover the ice with orange- or tangerine- flavoured soufié-preparatio✪ Orange or Tangerine Soufflé Righin. Place the dish containing the garnished peels upon a tray covered with broken ice; set in the oven that the soufié may cook quickly, and allow two minutes for tangerines and four minutes for oranges. PEACHES (PECHES),. 2573—PECHES A LA BOURDALOUE Poach the ‘peaches (cut into two) in some vanilla-flavoured syrup, and then proceed exactly as for No. 2549. 2574—PECHES A LA CONDE Nos. 2551 and 2552 may be applied in every respect to peaches, 2575—PECHES A LA CUSSY Proceed exactly as for No. 2553. 2576—PECHES FLAMBEES These may be prepared in two ways as follows :— ; (1) Poach the peaches whole in a Kirsch-flavoured syrup, andl Kg set them each in a small timbale. Thicken the syrup slightly with — ul arrowroot, and pour it over the peaches. Add some heated Kirsch✪ Peaches Flambées, — and set it alight when serving. nf (2) Poach the peaches as above, and set them on a fresh- straw- ig berry purée. Sprinkle the whole with heated Kirsch, and set ith alight at the last moment. im | ENTREMETS 749 2577—PECHES GRATINEES Proceed exactly as for No. 2554. 2578—PECHES MERINGUEES Prepare a colourlessly-baked, flawn crust ; garnish the bottom of it with frangipan cream prepared with pra/zn, and upon this cream set whole or halved, poached peaches. Cover with meringue and finish as explained under No. 2555. 2579—PECHES MAINTENON Take some biscuit, baked in a dome-mould and completely cooled. Cut it transversely into slices, and coat each of the latter with frangipan cream, combined with a salpzcon of candied fruit and chopped, grilled almonds. Join the slices together in suchwise as to reconstruct the biscuit, and cover the latter with Italian meringue. Decorate by means of the piping-bag, and dry in the oven. Surround the biscuit with a border of fine half-peaches poached in a vanilla-flavoured syrup. 2580—PECHES A LA VANILLE Poach the feted or whole peaches in a vanilla-flavoured syrup, and set them in a timbale. Cover them to within half their height with the syrup used in poaching, thickened with arrowroot slightly tinted with pink, and combined with vanilla cream. PEARS (POIRES). 2581—POIRES A LA BOURDALOUE If the pears be of medium size, halve them ; if they are large, quarter them. Carefully trim the sections. Cook the pears in a vanilla-flavoured syrup, and for the rest of the operation follow No. 2549. The remarks appended to No. 2549 apply equally to pears and to all fruit prepared according to the particular recipe referred to. 2582—POIRES A LA CONDE Very small pears turned with great care are admirably suited to this entremet. If they are of medium size, halve them. Cook them in vanilla-flavoured syrup, and dish them on a border of rice as directed under No. 2551. 2583—POIRES A L’IMPERATRICE Quarter and properly trim the pears, and cook them in vanilla- flavoured syrup. Dish them in a shallow timbale between two layers of vanilla-flavoured rice for entremets, combined with a little frangipan cream. Sprinkle the upper layer with crushed macaroons and melted butter, and set the gvatzm to form. 750 GUIDE TO MODERN COOKERY 2584—POIRES A LA PARISIENNE Bake a Génozse base in a flawn-ring, and, when it is almost cold, saturate it with Kirsch-flavoured syrup. In the middle of this base set a little dome of vanilla-flavoured rice, and surround it with pears, cooked in syrup and set upright. Border them with a thread of ordinary meringue, squeezed from a piping-bag, fitted with a fair-sized, grooved pipe; by the same means make a fine rosette of meringue on top of the dome, and bake this meringue in a mild oven. _ On taking the dish out of the oven, glaze the pears with a brush dipped in rather stiff apricot-syrup, and surround them with a border of half-sugared cherries.

AI-modernized reading of the original text

Half-fill them with orange or tangerine ice, according to the fruit under treatment, and cover the ice with orange- or tangerineflavoured soufié-preparation. Place the dish containing the garnished peels upon a tray covered with broken ice; set in the oven that the soufié may cook quickly, and allow two minutes for tangerines and four minutes for oranges. PEACHES (PECHES),. 2573—PECHES A LA BOURDALOUE Poach the peaches (cut into two) in some vanilla-flavoured syrup, and then proceed exactly as for No. 2549. 2574—PECHES A LA CONDE Nos. 2551 and 2552 may be applied in every respect to peaches, 2575—PECHES A LA CUSSY Proceed exactly as for No. 2553. 2576—PECHES FLAMBEES These may be prepared in two ways as follows:— (1) Poach the peaches whole in a Kirsch-flavoured syrup, and set them each in a small timbale. Thicken the syrup slightly with arrowroot, and pour it over the peaches. Add some heated Kirsch, and set it alight when serving. (2) Poach the peaches as above, and set them on a fresh-strawberry purée. Sprinkle the whole with heated Kirsch, and set it alight at the last moment. 2577—PECHES GRATINEES Proceed exactly as for No. 2554. 2578—PECHES MERINGUEES Prepare a colourlessly-baked, flawn crust ; garnish the bottom of it with frangipan cream prepared with pra/zn, and upon this cream set whole or halved, poached peaches. Cover with meringue and finish as explained under No. 2555. 2579—PECHES MAINTENON Take some biscuit, baked in a dome-mould and completely cooled. Cut it transversely into slices, and coat each of the latter with frangipan cream, combined with a salpicon of candied fruit and chopped, grilled almonds. Join the slices together in suchwise as to reconstruct the biscuit, and cover the latter with Italian meringue. Decorate by means of the piping-bag, and dry in the oven. Surround the biscuit with a border of fine half-peaches poached in a vanilla-flavoured syrup. 2580—PECHES A LA VANILLE Poach the halved or whole peaches in a vanilla-flavoured syrup, and set them in a timbale. Cover them to within half their height with the syrup used in poaching, thickened with arrowroot slightly tinted with pink, and combined with vanilla cream. PEARS (POIRES). 2581—POIRES A LA BOURDALOUE If the pears be of medium size, halve them ; if they are large, quarter them. Carefully trim the sections. Cook the pears in a vanilla-flavoured syrup, and for the rest of the operation follow No. 2549. The remarks appended to No. 2549 apply equally to pears and to all fruit prepared according to the particular recipe referred to. 2582—POIRES A LA CONDE Very small pears turned with great care are admirably suited to this entremet. If they are of medium size, halve them. Cook them in vanilla-flavoured syrup, and dish them on a border of rice as directed under No. 2551. 2583—POIRES A L’IMPERATRICE Quarter and properly trim the pears, and cook them in vanillaflavoured syrup. Dish them in a shallow timbale between two layers of vanilla-flavoured rice for entremets, combined with a little frangipan cream. Sprinkle the upper layer with crushed macaroons and melted butter, and set the gvatzm to form. 2584—POIRES A LA PARISIENNE Bake a Génozse base in a flawn-ring, and, when it is almost cold, saturate it with Kirsch-flavoured syrup. In the middle of this base set a little dome of vanilla-flavoured rice, and surround it with pears, cooked in syrup and set upright. Border them with a thread of ordinary meringue, squeezed from a piping-bag, fitted with a fair-sized, grooved pipe; by the same means make a fine rosette of meringue on top of the dome, and bake this meringue in a mild oven. _ On taking the dish out of the oven, glaze the pears with a brush dipped in rather stiff apricot-syrup, and surround them with a border of half-sugared cherries.

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A guide to modern cookery