Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 222
Built upon: No. 2382Ordinary Meringue
222—Marquise Potatoes
Take one lb. of croquette paste and add thereto six oz. of very red, reduced tomato-purée. Pour this mixture into a bag fitted with a large, grooved pipe, and squeeze it out upon a baking-tray in shapes resembling large No. 2382, Ordinary Meringue.
Slightly gild their surfaces with beaten egg, and put them into the oven for a few minutes before using them to dress the dish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 222, p. 93. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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