Creme a l'Opera
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 437. The excerpt below is the record exactly as published.
preparation of pralin-flavoured custard with caramel and poach it. When it is quite cold, turn it out ona dish; decorate it with Kirsch-flavoured Chantilly cream, and sprinkle its surface with chopped pistachios. 2643—CREME A L’OPERA Poach, in an ornamented border-mould, a preparation of pralin- flavoured custard. When it is turned out, garnish its midst with a — dome of Chantilly cream, aromatised with pra/ined violets. Upon the border set a crown of fine strawberries, macerated in a Kirsch- flavoured syrup, and cover with a veil of sugar cooked to the large-crack stage
Cook this with the app: pantry check, scaling, and the assistant.