Chapter XX · Entremets (Sweets) · No. 2383
Built upon: No. 2344The Cooking of Sugar
Cook one lb. of sugar to the No. 2344, The Cooking of Sugar stage, and meanwhile whisk the whites of eight eggs to a stiff froth, so as to have them ready simultaneously with the sugar.
Pour the cooked sugar into the egg-whites, slowly and without a pause, and mix up briskly with the whisk.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2383, p. 703. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →