Chapter XXI · Ices and Sherbets · No. 2818
Built upon: No. 2376Pâte à Génoise FineNo. 2383Meringue à l’Italienne
2818—Preparation for Iced Biscuits
Whisk in a copper basin, in a bain-marie, twelve egg-yolks and one lb. of powdered sugar, until the paste gets very firm and reaches the No. 2376, Pâte à Génoise Fine-stage.
Take the basin off the fire, and whisk until the whole is quite cold. Then, add eight oz. of No. 2383, Meringue à l’Italienne and one pint of whisked cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2818, p. 801. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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