Serve a hot, chocolate sauce separately.
[2712—POIRES MARQUISE]
Cook the pears in a vanilla-flavoured syrup, and drain them that they may cool. This done, coat them again and again with [781] ]some very stiff raspberry-flavoured red-currant jelly, and sprinkle them instantly with chopped, burnt almonds.
Set the pears on a “Diplomatic Pudding,” made in a manqué mould, and turned out on a round dish. Surround the base of the pudding with a border of apple-jelly [croûtons], neatly cut to triangular shapes.
[2713—POIRES MARY-GARDEN]
Cook the pears in syrup; cool them, and dish them on a timbale, upon a Melba sauce, combined with half-sugared cherries, softened in tepid water for a few minutes.
Decorate the pears with Chantilly cream.
[2714—POIRES MELBA]
Poach the pears in a vanilla-flavoured syrup, and proceed as directed under No. [2699].