. Cut each pear into six equal portions and peel. Plunge the pears into
boiling water and cook about 4 to 10 minutes, or until they begin to
soften but are still firm. Do not overcook. Remove the pears and
cover with a damp cloth to prevent discoloration. Set aside.
. Ina shallow frying pan placed over high heat, melt the butter and
sugar together. Add the lime juice and the melba sauce. Blend
together with a fork until the sauce becomes smooth. Return toa boil
for 2 to 3 minutes.
. Add the port to the melba sauce mixture and blend well; add the
pears. In a butter warmer or other long-handled saucepan, warm
the brandy over low heat; ignite with a match. Drizzle over the pears
in the pan. Continue to cook the pears over high heat until they are
fork tender.
. While the pears are cooking, place one scoop of the ice cream on
each of four dessert plates. Remove the cooked pears from the sauce
and place over the scoops of ice cream.
. Reduce the sauce over high heat about 2 minutes, or until it begins to
thicken. Immediately spoon over the pears and ice cream. Top with
the sliced almonds and serve at once.
This dessert is as much fun to prepare as it is to eat. It’s simple, but it never
fails to impress.
> fal ’
ai’ »
_ ; ;
“ - = - . —-<« —_< - = oe a de i A
Aye AW Ay te ey)
a — - — me — — —_— > Ge) 9@RE ee - (enEe _ 7
rd aArEGH ie! AN ‘coi
— 7 :
ty ote We ie ep aed
y? Wi un : Ase i ip Va yo i 2
d : ay" Lives 1 oa oy -
rata Paez)! “eh ad
bo a oe eae | x wc witht Wi ; >
: (el sling? a
=)
‘ : ' ? 7 b j an | ae | wy .
hi ipso eas Ars, e 3
Ganesan rit 29 quell ory bs aioli ey epee A “pty Awe th as fl a
Caged "ras 1 in i soe Ob odpm tae cate ne milan
bitin au ys Fe A il odesrevo tony O12 oni? er ote. tet retin oe
: ing tl ccnterairaelb Ins ik, fiat ye ba dilw eer :
Bie cash eed erty fist Lowi! i ape 19 Ss “ede, iter Ane wnele e fi: 4
Sreti vtee gcilers ast) So eciney air, oot ¥ A wage? 144579
Hse AY eveis/ se clearer uted 7 nhs 1 MeiaSbye alias ivi} ve
= ; : ; ogietion sist © W::
wet tibet Vinee bevald lupe oe ee miiicgar ail Gh Samy . lA +
haw © aT ewe hala arith tlie Weegee wine © nb. coe
MamamagtoAs reese 2 rh Mp a Met queeaat ead pe ybovent
om ya di dates Aaaet if: re ‘7% ioe) ami i fathom Leg «At ot
ah ie seaboard abe
vue ven wai i Wi tere eeatenh ae um Yee a wets OCA.
Gia =) er neg ed sai, tts Chad 2 itonee vi Yada
pinaenrinatiets init ap sey Sohee,
Whenigenit Tray % decile SS crete data ee
itt. ait Je en eg Sh) eS virdta mn -
wwii WwW <9 either pba wit).
Hp WE odeprrte CAL te 0 meraage chniatben 7 >
- ; - i 7
n
_ ne
b a
Dinner for Six
Ballottine de Caneton
Filet de Sole Bonne Femme
Cailles Réties aux Raisins
Filet a la Moutarde
Garniture de Légumes
Salade d’Endive de Belgique
Mousse aux Fraises
Wines:
With the Ballottine—Fleurie, Beaujolais, 1978
With the Sole—Clos Ste. Magdeleine, 1978
With the Cailles R6ties—Chateau Bon Dieu des Vignes, 1977
With the Filet-—Chdateau Vignelaure, 1977
With the Mousse—Coteaux du Layon, 1978
John Lehodey, General Manager
Cynthia Johnson, Director of Catering
Daniel Hubert, Executive Chef
LE CAFE ROYAL
lassic haute cuisine in a decidedly Parisienne setting: c’est Le Cafe
: Royal, the formal dining room of L’hotel Sofitel. Leave the trendy
to someone else; it is tradition that is honored here. The fin de
siecle decor bespeaks elegance. Moss green carpeting matches the
greenery of potted palms. Dainty handwrought provincial furniture is
set against tables draped with white. Softly burnished golden walls re-
turn the sparkle of the mirrored ceiling. And the service is as polished
as the setting—utterly elegant, utterly French.
Page 6
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
. Cut each pear into six equal portions and peel. Plunge the pears into boiling water and cook about 4 to 10 minutes, or until they begin to soften but are still firm. Do not overcook. Remove the pears and cover with a damp cloth to prevent discoloration. Set aside.
. Ina shallow frying pan placed over high heat, melt the butter and sugar together. Add the lime juice and the melba sauce. Blend together with a fork until the sauce becomes smooth. Return toa boil for 2 to 3 minutes.
. Add the port to the melba sauce mixture and blend well; add the pears. In a butter warmer or other long-handled saucepan, warm the brandy over low heat; ignite with a match. Drizzle over the pears in the pan. Continue to cook the pears over high heat until they are fork tender.
. While the pears are cooking, place one scoop of the ice cream on each of four dessert plates. Remove the cooked pears from the sauce and place over the scoops of ice cream.
. Reduce the sauce over high heat about 2 minutes, or until it begins to thicken. Immediately spoon over the pears and ice cream. Top with the sliced almonds and serve at once.
This dessert is as much fun to prepare as it is to eat. It’s simple, but it never fails to impress.
> fal ’ ai’ » _ ; ; “ - = - . —-<« —_< - = oe a de i A Aye AW Ay te ey) a — - — me — — —_— > Ge) 9@RE ee - (enEe _ 7 rd aArEGH ie! AN ‘coi — 7 : ty ote We ie ep aed y? Wi un : Ase i ip Va yo i 2 d : ay" Lives 1 oa oy - rata Paez)! “eh ad bo a oe eae | x wc witht Wi ; > : (el sling? a =) ‘ : ' ? 7 b j an | ae | wy . hi ipso eas Ars, e 3 Ganesan rit 29 quell ory bs aioli ey epee A “pty Awe th as fl a Caged "ras 1 in i soe Ob odpm tae cate ne milan bitin au ys Fe A il odesrevo tony O12 oni? er ote. tet retin oe : ing tl ccnterairaelb Ins ik, fiat ye ba dilw eer : Bie cash eed erty fist Lowi! i ape 19 Ss “ede, iter Ane wnele e fi: 4
Sreti vtee gcilers ast) So eciney air, oot ¥ A wage? 144579 Hse AY eveis/ se clearer uted 7 nhs 1 MeiaSbye alias ivi} ve = ; : ; ogietion sist © W:: wet tibet Vinee bevald lupe oe ee miiicgar ail Gh Samy . lA + haw © aT ewe hala arith tlie Weegee wine © nb. coe MamamagtoAs reese 2 rh Mp a Met queeaat ead pe ybovent om ya di dates Aaaet if: re ‘7% ioe) ami i fathom Leg «At ot ah ie seaboard abe vue ven wai i Wi tere eeatenh ae um Yee a wets OCA. Gia =) er neg ed sai, tts Chad 2 itonee vi Yada pinaenrinatiets init ap sey Sohee, Whenigenit Tray % decile SS crete data ee itt. ait Je en eg Sh) eS virdta mn - wwii WwW <9 either pba wit).
Hp WE odeprrte CAL te 0 meraage chniatben 7 > - ; - i 7
n
_ ne b a
[illustration: Dinner for Six]
Ballottine de Caneton Filet de Sole Bonne Femme Cailles Réties aux Raisins
Filet a la Moutarde
Garniture de Légumes
Salade d’Endive de Belgique
Mousse aux Fraises
Wines: With the Ballottine—Fleurie, Beaujolais, 1978
With the Sole—Clos Ste. Magdeleine, 1978
With the Cailles R6ties—Chateau Bon Dieu des Vignes, 1977 With the Filet-—Chdateau Vignelaure, 1977 With the Mousse—Coteaux du Layon, 1978
John Lehodey, General Manager
Cynthia Johnson, Director of Catering Daniel Hubert, Executive Chef
lassic haute cuisine in a decidedly Parisienne setting: c’est Le Cafe
: Royal, the formal dining room of L’hotel Sofitel. Leave the trendy
to someone else; it is tradition that is honored here. The fin de
siecle decor bespeaks elegance. Moss green carpeting matches the
greenery of potted palms. Dainty handwrought provincial furniture is
set against tables draped with white. Softly burnished golden walls return the sparkle of the mirrored ceiling. And the service is as polished as the setting—utterly elegant, utterly French.