Chapter XX · Entremets (Sweets) · No. 2445
2445—Gil-Blas Pancakes
Make the following preparation: work three ounces of best butter in a bowl until it acquires the consistence of a pomade. 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.
Make the pancakes with preparation C; spread the prepared butter upon them; fold each pancake twice, and dish them on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2445, p. 722. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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