PEACHES, A LA RICHELIEU

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Peel, and cinnamon, until done.
  2. The pears must then be drained upon a sieve, and when comparatively dry, must be tossed in a sauta-pan with a pound-pot of red-plum or damson-jam, and used to fill in the centre of a bread-lined charlotte-mould, and then baked;
  3. on the charlotte being dished up, pour honey, diluted with orange flower-water (warm), poured round the base, and sent to table.
Original Text
PEACHES, A LA RICHELIEU. peel, and cinnamon, until done. The pears must then be drained upon a sieve, and when comparatively dry, must be tossed in a sauta-pan with a pound-pot of red-plum or damson-jam, and used to fill in the centre of a bread-lined charlotte-mould, and then baked; and, on the charlotte being dished up, pour honey, diluted with orange flower-water (warm), poured round the base, and sent to table.
Notes
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