Chapter XX · Entremets (Sweets) · No. 2721
Built upon: No. 2376Pâte à Génoise FineNo. 2352Pralin
2721—Croûte à la Mexicaine
Cut some slices three inches long by one-third inch thick from a stale No. 2376, Pâte à Génoise Fine. Coat them with a Condé No. 2352, Pralin, and dry them in a moderate oven.
Set these croûtes in a crown on a round dish, and garnish their midst with a rocky pyramid of plombière ice, projecting above them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2721, 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 →