Chapter XX · Entremets (Sweets) · No. 2456
2456—Croûte au Madère
Dish the glazed crusts in a circle as already described. Pour into their midst a garnish consisting of equal parts of pipped, Malaga raisins, currants, and sultanas, swelled in tepid water and moistened with a Madeira-flavoured, apricot syrup.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2456, p. 724. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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