Peche Royale Dans Son Panier Fleuri

1. ** See recipe for Genoisei Put the flour in a bowl and add sugar and mix. Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter.
2. Dip a ladle or a mold into the hot fat briefly and dip into the batter.
3. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle.
4. Fryi the basket until it's golden and drain.
5. Fit the genoise into the bottom of each basket.
6. Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise.
7. Form "handles" for the "baskets" out of pate a Choux and bake them, then secure to the baskets with thick chocolate icing.
8. Top each peach with sabayon and garnish with candy flowers.
9. sabayon: Whiski egg yolks with sugar until they are light and lemon-colored.
10. Add Grand Marnier and continue whisking.
11. Put the mixture over low heat and cook carefully.
12. Add warm water in a stream and whisk to form a smooth light-yellow sauce.
13. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans.