Poires Marquise
From A guide to modern cookery, 1909
Serves 2
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 446. The excerpt below is the record exactly as published.
POIRES MARQUISE Cook the pears in a vanilla-flavoured syrup, and drain them that they may cool. This done, coat them again and again with ENTREMETS 781 some very stiff raspberry-flavoured red-currant jelly, and sprinkle them instantly with chopped, burnt almonds. Set the pears on a “Diplomatic Pudding
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