Creme a la Florentine
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.
CREME A LA FLORENTINE Make a 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
Cook this with the app: pantry check, scaling, and the assistant.