Chapter XX · Entremets (Sweets) · No. 2720
Built upon: No. 2344The Cooking of Sugar
2720—Biscuit à la Reine
Cook, in a manqué mould, a Savoy-biscuit preparation, and let it cool.
With a little apricot jam, cooked to the No. 2344, The Cooking of Sugar stage, stick this biscuit on a dry-paste base; saturate it with cold syrup, flavoured with Kümmel, and by means of a piping-bag decorate it all round and on its edges with royale icing.
Turn out upon it a Bavarois with Maraschino, moulded in a Richelieu mould of proportionate size.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2720, p. 782. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →