Chapter XI · Hors-d’Œuvres · No. 338
338—Nantua Duchesses
Stuff the little choux, referred to above, with crayfish purée, and sprinkle them, again and again, with cold, melted jelly, in order to cover them with a transparent film.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 338, p. 150. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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