Chapter XX · Entremets (Sweets) · No. 2354
2354—Essences and Flavourings
The various essences used in pastry are bought ready-made. The flavourings consist of those products treated by infusion, such as vanilla; of grated or infused products, such as lemon and orange rinds; and liqueurs in general.
Fruit juices only become flavours when a liqueur in keeping with the fruit from which they were extracted has been added to them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2354, p. 694. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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