 |
 |
Free Books / Cooking / How To Buy Food, Cook and Serve It / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
1245. Eclairs A La Vanille |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / How To Buy Food, Cook and Serve It / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
1245. Eclairs A La Vanille |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Prepare a pate-a-chou as for No. 1240. Make the eclairs, bake, and fill them with a creme patissiere, as No. 1242. Glaze them as for No. 1243, only substituting two teaspoonfuls of vanilla essence for the cocoa, and serving them the same.
Continue to:
|
|
|
|
 |
|