Chapter XX · Entremets (Sweets) · No. 2449
2449—Pancakes à la Russe
Add to preparation C, a quarter of its volume of broken biscuits saturated with kümmel and liqueur brandy, and make the pancakes in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2449, p. 723. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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