Chapter XX · Entremets (Sweets) · No. 2413
Built upon: No. 2352Pralin
2413—Hazel-nut Sauce
Flavour some English custard with an infusion of grilled hazel-nuts, and add two tablespoonfuls of moulded filbert No. 2352, Pralin per quart of custard.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2413, p. 714. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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