Culinary Explorer

A Guide to Modern Cookery

A Guide to Modern Cookery (1907), Auguste Escoffier. William Heinemann, London. Text digitized by Project Gutenberg.

The original 1907 text is in the public domain.

Explore modern recipes Meet the chefs About

Pralined | Glossary | A Guide to Modern Cookery

Guide
Glossary
Pralined

Pralined

having been treated with Pralin, No. 2352, Pralin

Used in 30 recipes

No. 2338Various Almond Preparations
No. 2518Rissoles
No. 2643Crème à l’Opéra
No. 2703Pêchesà l’Impératrice
No. 2705Pêches Rose-Pompon
No. 2708Poires à la Carignan
No. 2781Glace Dame-Jeanne
No. 2787Glace des Gourmets
No. 2802Coupes Emma Calvé
No. 2823Iced Biscuit Napolitaine
No. 2824Iced Biscuit Princesse
No. 2829Bombe Aboukir
No. 2841Bombe Cardinal
No. 2846Bombe Coppélia
No. 2853Bombe Fanchon
No. 2854Bombe Fedora
No. 2855Bombe Florentine
No. 2860Bombe Gismonda
No. 2864Bombe Jaffa
No. 2866Bombe Jeanne d’Arc
No. 2885Bombe Nabab
No. 2886Bombe Nélusko
No. 2890Bombe Odette
No. 2899Bombe à la Royale
No. 2901Bombe Sélika
No. 2905Bombe Sultane
No. 2907Bombe Tortoni
No. 2911Bombe à la Valençay
No. 2918Parfait (Generic Recipe)
No. 2921Marie-Rose Pudding