CROUTES AUX PECHES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Base
Topping
Instructions (12)
  1. Cut oblong shapes, about three inches long, by one inch wide, from the remains of Brioche, Compiègne, Konglöff, or Savarin cakes.
  2. Sugar over and glaze these with a heated salamander.
  3. Spread each with some peach-jam.
  4. Make a ring on the dish with some of the jam.
  5. Dish up these fingers, each resting upon the other, in the form of a high wreath.
  6. Close halves of peaches (previously boiled for about three minutes in syrup) and dress them.
  7. Place the dressed peach halves on top of the wreath.
  8. Fill the hollow centre of the entremet with whipped cream.
  9. Stick a feather of green angelica in the summit.
  10. Decorate the pieces of peach with preserved cherries, raspberries, strawberries, or currant-jelly.
  11. Pour some maraschino over the crusts and round the base.
  12. Serve.
Original Text
CROUTES AUX PECHES. WITH the remains of Brioche, Compiègne, Konglöff, or Savarin cakes, cut some oblong shapes, about three inches long, by one inch wide; sugar over, and glaze these with a heated salamander; then, spread each with some peach-jam, and, after having first made a ring on the dish with some of the jam, proceed to dish up these fingers, each resting upon the other, in the form of a high wreath on the top of this, some halves of peaches (previously boiled for about three minutes in syrup) must be closed, dressed; and having filled the hollow centre of the entremet with whipped cream, stick a feather of green angelica in the summit, decorate the pieces of peach with preserved cherries, raspberries, strawberries, or currant-jelly; pour some maraschino over the crusts and round the base, and serve.
Notes
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