Cut a French roll into thin slices, toast or bake until a golden brown and perfectly dry, after which crush the slices to a coarse powder. Place in an earthenware cooking pot or an enameled sauce-pan with three pints of water, two crushed cloves, and eight large pears previously peeled, cored, and sliced. Cover and let the whole cook gently for an hour, after which press through a sieve and put it back into the cooking-vessel with a glass of Sauterne or other white wine, the juice of one lemon, and two ounces of sugar. Stir well and let it simmer for another twenty minutes, after which pour into a large bowl or glass dish and place upon the ice.

This is usually eaten very cold and with sponge cakes and cream.