PEARS à L’ALLEMANDE.
Ingredients.—6 to 8 pears, water, sugar, 2 oz. of butter, the yolk of an egg, ½ oz. of gelatine. Mode.—Peel and cut the pears into any form that may be preferred, and steep them in cold water to prevent them turning black; put them into a saucepan with sufficient cold water to cover them, and boil them with the butter and enough sugar to sweeten them nicely, until tender; then brush the pears over with the yolk of an egg, sprinkle them with sifted sugar, and arrange them on a dish. Add the gelatine to the syrup, boil it up quickly for about 5 minutes, strain it over the pears, and let it remain until set. The syrup may be coloured with a little prepared cochineal, which would very much improve the appearance of the dish. Time.—From 20 minutes to ½ hour to stew the pears; 5 minutes to boil the syrup. Average cost, 1s. 3d. Sufficient for a large dish. Seasonable from August to February.