Chapter XX · Entremets (Sweets) · No. 2459
Built upon: No. 2352PralinNo. 2457Croûte à la Maréchale
2459—Croûte à la Parisienne
Coat the crusts with No. 2352, Pralin, as explained under No. 2457, Croûte à la Maréchale, and dish them in a circle. In their midst set some thin slices of pine-apple, the ends of which should rest upon the circle of crusts; in the middle, pour a garnish of various fruits, cohered with an apricot purée, flavoured with Madeira, and coat the circle of crusts with apricot syrup flavoured with Madeira.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2459, p. 725. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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