Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pear | 1 medium (178g) | 101 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two layers of vanilla-flavoured rice
- two lengthwise
- two halves of each pear
- two-thirds garnish a buttered charlotte-mould
- quarter
Directions
2581—POIRES A LA BOURDALOUE
If the pears be of medium size, halve them; if they are large, quarter them. Carefully trim the sections. Cook the pears in a vanilla-flavoured syrup, and for the rest of the operation follow No. 2549.
The remarks appended to No. 2549 apply equally to pears and to all fruit prepared according to the particular recipe referred to.
2582—POIRES A LA CONDÉ
Very small pears turned with great care are admirably suited to this entremet. If they are of medium size, halve them. Cook them in vanilla-flavoured syrup, and dish them on a border of rice as directed under No. 2551.
2583—POIRES A L’IMPÉRATRICE
Quarter and properly trim the pears, and cook them in vanilla-flavoured syrup. Dish them in a shallow timbale between two layers of vanilla-flavoured rice for entremets, combined with a little frangipan cream.
Sprinkle the upper layer with crushed macaroons and melted butter, and set the _gratin_ to form.
2584—POIRES A LA PARISIENNE
Bake a _Génoise_ base in a flawn-ring, and, when it is almost cold, saturate it with Kirsch-flavoured syrup.
In the middle of this base set a little dome of vanilla-flavoured rice, and surround it with pears, cooked in syrup and set upright. Border them with a thread of ordinary meringue, squeezed from a piping-bag, fitted with a fair-sized, grooved pipe; by the same means make a fine rosette of meringue on top of the dome, and bake this meringue in a mild oven.
On taking the dish out of the oven, glaze the pears with a brush dipped in rather stiff apricot-syrup, and surround them with a border of half-sugared cherries.
2585—POIRES A LA SULTANE
Halve or quarter the pears; trim them well, and cook them in a vanilla-flavoured syrup.
For the rest of the operation follow No. 2557.
2586—POIRES A LA RÉGENCE
Turn the pears; cook them whole in a vanilla-flavoured syrup, and let them cool in the syrup. When they are cold cut them in two lengthwise, slightly hollow out the inside of each half; garnish the hollow with rice for entremets, combined with a quarter of its weight of frangipan cream and a fine _salpicon_ of candied fruit, macerated in Kirsch.
Join the two halves of each pear, and treat them _à l’anglaise_ with very fine bread-crumbs.
Fry them at the last moment, and, on taking them out of the fat, stick an angelica stalk into each. Dish them on a napkin, and serve a Kirsch-flavoured apricot sauce separately.
2587—TIMBALE DE POIRES A LA VALENCIENNES
Two-thirds garnish a buttered Charlotte-mould with Savarin paste. Let the paste rise by fermentation; bake it, and let it cool.
Remove the top which acts as a cover, and put it aside; then remove all the crumb from the inside, leaving only the outside crust, and smear the latter with apricot syrup. Decorate with alternate bands of sugar grains and chopped, very green pistachios.
Treat the cover with apricot syrup and decorate it in the same way. Quarter some “Duchesse,” “Beurre,” “Doyenne” or other creamy pears; peel them; cut them into somewhat thick slices, and cook them in butter after the manner of Pommes à Charlotte. When the pears are well cooked, mix with them a quarter of their weight of apricot jam, and flavour with vanilla liqueur.
Serve the timbale with this preparation; put its cover on, and set it on a warm dish.
Serve a Kirsch-flavoured apricot sauce separately.