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