Chapter XX · Entremets (Sweets) · No. 2476
2476—Pannequets with Jam
Prepare some very thin pancakes; coat them with some kind of jam, roll them up, trim them aslant at either end, and cut them into two lozenges.
Place these lozenges on a tray, sprinkle them with icing sugar, set them to glaze in a fierce oven, and dish them on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2476, p. 729. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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