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1150. Peach Pudding A La Richelieu |
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1150. Peach Pudding A La Richelieu |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Prepare and proceed exactly the same as for the above, No. 1148, only instead of using pineapple, have eight peeled and finely sliced peaches, either fresh or preserved. Steam, arrange on the dish, and serve precisely the same, with the sauce au kirsch (No. 1149).
The same as for the pineapple pudding (No. 1148), but using twelve sound, peeled, and finely sliced apricots instead of the pineapples, and then serve the pudding and sauce exactly the same.
Continue to:
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