Chapter XX · Entremets (Sweets) · No. 2377
2377—Ordinary Génoise Paste for Cutting Up
Quantities.—One lb. of sugar, twelve eggs, thirteen oz. of flour, eight oz. of butter, and the quantity of flavouring thought sufficient.
Proceed exactly as in the preceding recipe, in everything pertaining to the working of the paste.
This paste is baked in buttered and dredged cases, in which it is spread in layers one and one-quarter inches thick, that it may rise to about one and three-quarter inches thick, while baking.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2377, p. 702. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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