4637 Figues à la Carlton

Cooked

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach some peeled fresh figs in vanilla-flavoured syrup and allow them to cool. Drain them well, place in a timbale and cover with raspberry-flavoured Crème Chantilly made as in the preceding recipe.

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