Add to preparation C, a quarter of its volume of broken biscuits saturated with kümmel and liqueur brandy, and make the pancakes in the usual way.
[2450—SUZETTE PANCAKES]
Make these from preparation A, flavoured with curaçao
and tangerine juice. Coat them, like Gil-Blas pancakes, with softened butter, flavoured with curaçao
and tangerine juice.
Croquettes.
[2451—CHESTNUT CROQUETTES]
Peel the chestnuts after one of the ways directed (No. [2172]), and cook them in a thin syrup, flavoured with vanilla. Reserve one small, whole chestnut for each croquette. Rub the remainder through a sieve; dry the purée over a fierce fire, and thicken it with five egg-yolks and one and a half oz. of butter per lb. of purée. Let it cool.
Then divide the preparation up into portions the size of pigeons’ eggs, and roll these portions into balls, with a chestnut in the centre of each.
Treat them [à l’anglaise] with some very fine bread-crumbs; fry them in some very hot fat, and dish them on a napkin.