[2585—POIRES A LA SULTANE]
Halve or quarter the pears; trim them well, and cook them in a vanilla-flavoured syrup.
For the rest of the operation follow No. [2557].
[2586—POIRES A LA RÉGENCE]
Turn the pears; cook them whole in a vanilla-flavoured syrup, and let them cool in the syrup. When they are cold cut them in two lengthwise, slightly hollow out the inside of each half; garnish the hollow with rice for entremets, combined with a quarter of its weight of frangipan cream and a fine [salpicon] of candied fruit, macerated in Kirsch.
Join the two halves of each pear, and treat them [à l’anglaise] with very fine bread-crumbs.
Fry them at the last moment, and, on taking them out of the fat, stick an angelica stalk into each. Dish them on a napkin, and serve a Kirsch-flavoured apricot sauce separately.
[2587—TIMBALE DE POIRES A LA VALENCIENNES]
Two-thirds garnish a buttered Charlotte-mould with Savarin paste. Let the paste rise by fermentation; bake it, and let it cool.
Remove the top which acts as a cover, and put it aside; then remove all the crumb from the inside, leaving only the outside crust, and smear the latter with apricot syrup. Decorate