Cherries flamed at the table with sugar and kirsch, commonly served spooned over vanilla ice cream. Created by August Escoffier in honour of Queen Victoria's Diamond Jubilee in 1897.
Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);
Stone some fine cherries; poach them in syrup, and set them in small silver timbales. Reduce the syrup and thicken it with a little arrowroot, diluted with cold water; allowing one table-spoonful of arrowroot per half-pint of syrup. Cover the cherries with the thickened syrup; pour a coffee-spoonful of heated Kirsch into each timbale, and set a light to each when serving.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY