POIRES COQUETTES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Turn twelve middle-sized pears of good quality smoothly in their own shape.
  2. Gently simmer the prepared pears in a little syrup until done.
  3. Prepare some rice as for a rice cake, making it rather stiff.
  4. Stem the prepared rice in a plain border-mould.
  5. Turn the rice cake out onto its dish when done.
  6. Place the cooked pears upright on the rice cake in a circular row.
  7. Mask the pears all over with diluted apricot-jam.
  8. Place a Mirabelle plum on the stalk-end of each pear.
  9. Insert a piece of green angelica through each Mirabelle plum to form the stalk.
  10. Fill the centre of the rice cake with some of the reserved rice, mixed with an equal quantity of whipped cream.
  11. Stick a plume of green angelica at the summit of the rice mixture.
  12. Ornament the base of the dish with a compote of green-gages.
  13. Serve the dish.
Original Text
POIRES COQUETTES. ABOUT twelve middle-sized pears of good quality must be turned smoothly in their own shape, and gently simmered in a little syrup until done. Some rice must be prepared as for a rice cake, which must be made rather stiff, and stemmed in a plain border-mould; this, when done, must be turned out on to its dish, the pears are to be placed upright thereon in a circular row, and masked all over with diluted apricot-jam; on the stalk-end place a Mirabelle plum, and through this a piece of green angelica, so as to form the stalk; fill the centre with some of the rice (reserved for this purpose), mixed with an equal quantity of whipped cream; at the summit of which a plume of green angelica must be stuck; ornament the base with a compote of green-gages, and serve.
Notes
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