[2445—GIL-BLAS PANCAKES]
Make the following preparation: work three ounces of best butter in a bowl until it acquires the consistence of a pomade. Mix therewith three ounces of powdered sugar, three tablespoonfuls of liqueur brandy, a piece of butter the size of a filbert, and a few drops of lemon juice.
Make the pancakes with preparation C; spread the prepared butter upon them; fold each pancake twice, and dish them on a napkin.
[723]
][2446—PANCAKES A LA NORMANDE]
Proceed as for Convent Pancakes, but for the pear dice substitute fine slices of apple, previously [sautéd] in butter.
[2447—PANCAKES A LA PARISIENNE]
These are made from preparation B, and are ungarnished.
[2448—PANCAKES A LA PAYSANNE]
Make these from preparation B (the [orgeat] syrup and the macaroons being suppressed), and flavour with orange-flower water.