Serve a Kirsch-flavoured apricot syrup separately.
Bananas (Bananes).
[2561—BANANAS A LA BOURDALOUE]
Peel the bananas and poach them gently in a vanilla-flavoured syrup. For the rest of the operation, proceed as directed under No. [2549].
[2562—BANANAS A LA CONDÉ]
Poach the bananas in vanilla-flavoured syrup, and then treat them as directed under No. [2551].
[2563—BANANAS MERINGUÉES[!-- TN: acute invisible --]
Poach the bananas in vanilla-flavoured syrup, and then treat them as directed under the apricot recipes (Nos. [2555] and [2556]); leaving them either whole or cutting them into roundels.
[2564—BANANAS A LA NORVEGIENNE[!-- TN: original reads "NORWEGIENNE" --]
Cut a slice of the peel from each banana, and remove the pulp from their insides. Fill the emptied peels, three parts full, with banana ice, and quickly cover the latter by means of a piping-bag fitted with a small grooved pipe, with an [Italian meringue] flavoured with rum.