Poisonous Escoffier recipe? I found a strange recipe in Escoffiers's Guide Culinaire:

2939 - CHERRY WATER
Stone two lbs. of very ripe cherries, and rub them through a sieve. Put the purée into a basin with the stones crushed in the mortar, and let the whole macerate for one hour. Then moisten with one pint of filtered water, and strain the juice trough a woollen bag, or muslin folded in two and stretched.
Add a piece of well-washed ice and six oz. of loaf-sugar, and put the whole in the cool for twenty minutes. Flavour, when about to serve, with four liqueur-glassfuls of Kirsch.
The saccharometer should register 9° when inserted into this preparation.

To me, this sounds like a straightforward way to give your guests a nasty cyanide poisoning. But given the author, and the fact that this was probably served to a large number of people over the years, this doesn't seem to have happened. Is there anything in this recipe that would neutralize the amygdalin from such a large amount of ground-up cherry pits?
Disclaimer: I am not a doctor or a chemist.
The recipe does not tell you to ingest the crushed pits themselves, just the juice that you extracted. The question then is whether you will extract a significant amount of amygdalin using water. This answer on the Chemistry SE suggests using methanol to extract amygdalin from apricot pits. This video also goes into extracting the cyanide from cherry pits, which takes quite a bit more effort than just letting the pits sit in water for an hour.
Thus: the recipe does not neutralize the amygdalin, but the final product is unlikely to contain dangerous doses of the stuff.