Chapter XX · Entremets (Sweets) · No. 2634
2634—Opera Charlotte
Line a mould with Huntley and Palmer’s sugar wafers and garnish it with a vanilla-flavoured Bavarois preparation, combined with one-quarter of its bulk of a smooth purée of candied chestnuts, and a salpicon of candied fruit, macerated in Maraschino.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2634, p. 762. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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