4600 Crème Moulée à la Florentine

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By Auguste Escoffier

Published 1903

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Prepare some pralin-flavoured Crème Moulée mixture; fill into moulds and cook in the usual manner.

When very cold, demould on to the service dish, decorate with Kirsch-flavoured Crème Chantilly and sprinkle the surface with chopped pistachios</