4523 Cerises Jubilée

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Remove the stones from some nice large cherries then poach the cherries in syrup; remove and place them in small silver timbales. Reduce the syrup and thicken it with diluted arrowroot using 4 tbs per 3 dl (1 pt or 24 U.S. cups) syrup. Instead of the syrup, redcurrant jelly may be used.

Coat the cherries with the sauce, pour 4 tablespoon of warmed Kirsch into each timbale and set alight when bringing them to the table.