Timbale à la Célestine from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel the ripe peaches (or use whole tinned fruit), and cut them in thin slices—from the outside to the stone—and lay the slices out on a clean baking tin; colour the part of each slice which was...
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Cooking tools:
- Peeler
- Paring knife
- Cutting board
- Baking sheet
- Whisk
- Mixing bowl
- Timbale mold
- Serving platter
Ingredients
- peaches
- whipped cream
- lemon jelly
- peach
- carmine
- jelly
- ripe peaches
- cream
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