Poires Pralinees
From A guide to modern cookery, 1909
Serves 2
Serve cold or hot.
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 PRALINEES Stew the pears and let them cool. Set them in a timbale, and coat with some Frangipan cream, thinned by means of a little raw cream. Between each pear, set a well-moulded tablespoonful of Chan- tilly cream, and cover the whole with concassed-almond pradin. Serve a cold or hot chocolate sauce at the same time. 2716—POIRES A LA RELIGIEUSE Stew the pears in a vanilla-flavoured syrup
Cook this with the app: pantry check, scaling, and the assistant.