Chapter XX · Entremets (Sweets) · No. 2478
Built upon: No. 2383Meringue à l’Italienne
2478—Pannequets Meringués
Coat the pancakes with No. 2383, Meringue à l’Italienne, flavoured with kirsch and maraschino; roll them up, cut them into lozenges as above, and set them on a tray. Decorate them by means of the piping-bag with the same meringue; sprinkle them with icing sugar, and set them to colour quickly in the oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2478, p. 729. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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