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Gil-blas Pancakes

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. three ounces of best butter
  2. three ounces of powdered sugar
  3. three tablespoonfuls of liqueur brandy

Method

  1. Make the following preparation: work three ounces of best butter in a bowl until it acquires the consistence of a pomade.
  2. Mix therewith three ounces of powdered sugar, three tablespoonfuls of liqueur brandy, a piece of butter the size of a filbert, and a few drops of lemon juice.
  3. Make the pancakes with preparation C;
  4. spread the prepared butter upon them;
  5. fold each pancake twice, and dish them on a napkin.

Plating

Cookware for this recipe

  • Mixing bowl
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.