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.
 
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