4519 Bananes Flambées

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Skin the bananas, cut them in half lengthways and sprinkle with caster sugar. Dip in flour then in beaten egg and again in flour then cook them in clarified butter.

Arrange the bananas side by side on an oval dish; sprinkle with sugar, pour over some warmed Kirsch and set it alight when bringing to the table.