(3075). Pancakes Of Peach Marmalade Mace'Doine (Crepes Marmelade De Peches Macedoine)

, Have four ounces of sifted flour in a basin with one ounce of sugar, a pinch of salt, two whole eggs, one egg-yolk and the finely chopped peel of a quarter of an orange; add to the whole a gill and a quarter of milk. Stir well with a whip and pour in two and a half ounces of melted butter and with this preparation make some pancakes, six inches in diameter: from them cut with;a pastry-cutter rounds in the center two and a half inches in diameter and around with another cutter six inches in diameter, so as to have them all of even size. Cover with a layer of peach marmalade (No. 3675) and dress on a dish, superposing one on the other; bestrew with fine sugar and glaze under a salamander (Fig. 138), then fill the center with a macedoine of fruits cut in five-sixteenth inch squares, having them mingled with peach marmalade and maraschino. Place around a garnishing of apples cut in inch-diameter balls and cooked in syrup, and on each one of these fasten a candied cherry with a piece of angelica.

Serve an apricot kirsch sauce(No.:3001) apart.

(3076). Pancake Sticks, Royeaux (Pannequets Batons, Royeaux)

Prepare six large pancakes as for pancakes a la Rossini (No. 3073); cut them in two and each cf these pieces into oblongs, four and a half inches long by three inches wide; lay on the center of each of these a spoonful of almond cream (No. 40); fold them laterally in three so as to enclose the cream and dip them in beaten eggs; roll in bread-crumbs and plunge into very hot frying fat to have them a fine golden color, then drain, bestrew with vanilla sugar (No. 3115) and dress in a pyramid on a napkin. Serve separately an orgeat sauce thickened with a few spoonfuls of apricot marmalade. See Franklyn pudding (No. 3098).

(3077). Pancakes With Brown Sugar - Light (Crepes Legeres A La Cassonade)

Put one pound of flour into a basin; make a hollow in the center and break in the eight egg-yolks; dilute with a glassful of milk, add three spoonfuls of sugar and a grain of salt. Work in the flour slowly so as to have a smooth and light paste, then add to it three quarters of an ounce of yeast dissolved in a little warm milk and strained. Let the paste rise for two hours in a mild temperature, afterward mixing in with it five well-beaten egg-whites and one pint of whipped cream, then leave it stand for ten minutes longer. Put some clarified butter into a small saucepan and use it to brush over the bottom of a small frying-pan; pour in two or three spoonfuls of the pancake preparation, spreading it all over the pan, and cook in the oven. Before turning the pancake over cover the surface with the clarified butter: when done slip it on a baking tin, sweeten both sides with brown sugar, and when all are cooked dress and serve them very hot.

(3078). Pancakes With Orange Flower Water - Large (Grandes Crepes A L'Eau De Fleur D'Oranger)

Sift twelve ounces of flour into a basin; add to it a grain of salt, and mix in six to eight eggs, one by one, beating the paste each time for three or four minutes so as to have it smooth and light; put in two spoonfuls of powdered sugar, and four spoonfuls of good olive oil; when the mixture is finished add two or three spoonfuls of raw cream, and as much brandy; the paste should be flowing without being liquid; cover the basin with a cloth, and let it rest for a couple of hours. Heat two omelet pans, butter them liberally with a brush dipped in clarified butter, and cover the bottom with a rather thick layer of the paste; prick it with the prong of a fork to have the liquid parts fall to the bottom. As soon as the pancake attains consistency rotate the pan vigorously to detach it from the pan, and toss it over with one stroke; butter the bottom of the pan and the top of the pancake with melted butter without ceasing to toss the pan over a slow fire so that it finishes to cook. When the pancake is properly done slide it on a round dish, having the bottom bestrewn, with brown sugar, and dredge more of the same over the top; then sprinkle with a few drops of orange flower water, and on this slip the second pancake; sweeten and sprinkle it the same.

Send the dish at once to the table so that they can be eaten hot while the other two are being prepared.

(3079). Pancakes With Preserves - Light (Pannequets Legers Aux Confitures)

Dilute half a pound of flour with eight egg-yolks, one pint of milk, a gill of cream, and four ounces of melted clarified butter; add lemon or vanilla flavoring, a grain of salt, three grated bitter almonds, and the beaten egg-whites. Dip a brush in clarified butter, and grease over some small pancake pans; heat and pour into each one a spoonful of the preparation; spread it thinly over the entire surface of the pan, and as soon as the paste assumes a color underneath turn over on the other side. When done slip on a baking sheet, besprinkle with vanilla or lemon sugar, and dress on a dish, one on top of the other; serve with a separate plateful of preserves.