(3072). Pancakes A La Dejazet (Crepes A La Dejazet)

Work nine ounces of flour with a pint of boiling milk in a saucepan until it becomes a smooth paste, then add to it at once four and a half ounces of butter, four ounces of sugar and a pinch of salt. Set the vessel on the fire and stir it with a spoon until it becomes thick and detaches from ther sides, then remove it from the fire and let the preparation get cold, afterward adding to it twelve egg-yolks, four ounces of sugar, a finely chopped orange peel and ten egg-whites beaten to a stiff froth. Heat two small frying pans, the bottom of each measuring five inches across; wipe them well and butter over lightly with a brush; then pour into each one a very thin layer of the preparation and cook in a brisk oven, turning them over when half done. Drain them on to a cloth and continue until three-quarters of the preparation is used. Soak them with maraschino and cover with a layer of English coffee cream (No. 41) with vanilla added, then dress them one on top of the other, finishing with a pancake; cover the whole with the remainder of the preparation, pour over some butter and brown in a hot oven, placing another dish underneath the one they are dressed on; bestrew with sugar and glaze till they attain a fine color.

Serve an apricot sauce with kirsch (No. 3001) separately.

(3073). Pancakes A La Rossini - Meringued (Pannequets Meringue's A La Rossini)

Place in a vessel half a pound of flour, one ounce of sugar, a pinch of salt, lemon peel and two tablespoonfuls of orange flower water; beat with a whip to mix well and dilute the preparation with five gills of cream, afterward adding three ounces of melted butter. Heat two small pancake pans, wipe them nicely and brush with clarified butter; pour into each one two spoonfuls of the preparation, spreading it over well and set it on a slow fire. As soon as the pancake begins to dry turn it over quickly and a few seconds later invert it on a baking sheet; finish cooking all the preparation the same way. Cover each pancake with a layer of apricot marmalade (No. 3675) and roll them up on themselves. Spread a thick layer of pastry cream (No. 46) on the bottom of a dish, dress over the pancakes, forming them into a pyramid and cover with a layer of vanilla meringue with sugar (No: 140); decorate the summit with a rosette of the meringue pushed through a channeled socket pocket and the base with a circle of hollows; besprinkle lightly with sugar and push into a very slack oven to color the meringue, then fill the hollows with currant jelly (No. 3670) and apricot marmalade (No. 3675). A Madeira sabayon sauce (No. 3096) is to be served apart.

(3074). German Pancakes (Crepes A L'Allemande)

Put in a bowl six ounces of flour, eight egg-yolks,two tablespoonfuls of sugar and four table-spoonfuls of melted butter; stir the whole to obtain a smooth preparation. Dilute this with a gill and three-quarters of double cream, and add five beaten-up egg-whites and four tablespoonfuls of whipped cream. Butter lightly with clarified butter the bottom of two medium pans; heat and pour into each a thin layer of the batter, spreading it over the entire surface, and push them into a hot oven; when half done turn them over to have them cooked evenly on both sides. As soon as they are finished drain them on a cloth, bestrew with sugar and dress on a dish.