Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Peel, quarter, and core about a quart of pears and set them on a rather slow fire, in a saucepan with half a pint of white wine, sugar, cinnamon, and lemon-rind.
While they are cooking, line a mould as for Charlotte Eusse, remove the lemon-rind, and fill the mould with the pears;
place it on ice when cool, turn over on a dish, remove the mould, decorate with icing, or cover entirely with apple-jelly, and serve.
It is also made with genoise cake instead of sponge cake.
Italy
Saucepan
Chef's knife
Vegetable peeler
Spatula