N.B.—Each pear should be cut vertically into two, three, or four pieces, subject to its size.
[2709—POIRES FÉLICIA]
Poach some quartered William pears in vanilla-flavoured syrup and let them cool. Cook also, in a pink syrup, some very small halved pears.
Dish the quarters in the middle of a border of Viennese cream (No. [2641]) laid out upon a dish. Cover them with a pyramid of vanilla-flavoured Chantilly cream, and sprinkle its surface with crushed, red [pralines].
Surround the cream border with the pink half-pears.
[2710—POIRES A LA FLORENTINE]
Fill an oiled border-mould with a semolina Bavarois preparation, and let it set. Turn it out at the last moment, and garnish the middle of the border with stewed pears, cohered by means of a vanilla-flavoured apricot purée.
[2711—POIRES HÉLÈNE[!-- TN: grave invisible --]
Poach the pears in vanilla-flavoured syrup and let them cool.
When about to serve, dish them in a timbale upon a layer of vanilla ice-cream, sprinkled with crystallised violets.