Poires Mary-Garden
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 MARY-GARDEN Cook the pears in syrup; cool them, and dish them on a timbale, upon a Melba sauce, combined with half-sugared cherries, softened in tepid water for a few minutes. Decorate the pears with Chantilly cream, 2714—POIRES MELBA Poach the pears in a vanilla-flavoured syrup
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