Chapter XX · Entremets (Sweets) · No. 2727
Built upon: No. 2352Pralin
2727—Marquise Alice
Prepare a No. 2352, Pralin-flavoured Bavarois in a manqué mould: garnish the inside with lady’s-finger biscuits, saturated with Anisette.
Turn it out on a dish, and completely cover it with an even coat of very stiff, sweetened and vanilla-flavoured Chantilly cream.
On top, lay some parallel lines of red-currant jelly, by means of the piping-bag; and then cut these lines at right angles, with the point of a small knife. Surround the base with small puff-paste triangles, coated with “Pralin a Condé,” dried in the oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2727, p. 783. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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