Part 4/8:
The origins of the pears condé trace back to the culinary teachings of French chef Auguste Escoffier. His recipe, while seemingly simple, required cross-referencing multiple entries in his exhaustive cookbook. It evolved into a complex endeavor best undertaken over the course of two days, reminiscent of the meticulous nature of fine dining aboard the airship.
To recreate this sumptuous dish, one would need:
Small, firm pears (or the smallest available)
Sugar
Water
Vanilla
Semisweet chocolate
Egg yolks
Butter
Various other ingredients for the accompanying rice pudding