Chapter XX · Entremets (Sweets) · No. 2461
Built upon: No. 2456Croûte au Madère
2461—Croûte Victoria
Prepare a crust after No. 2456, Croûte au Madère, and garnish the centre with candied cherries and glazed chestnuts. Serve an apricot sauce, flavoured with rum, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2461, p. 725. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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