While the rich, thin cakes are being gilded a golden brown upon the hot griddle, a sauce such as only a French master can prepare is being brewed at the table. In a tiny chafing dish, butter is melted and mixed with Grand Marnier cordial, or, if it is preferred, Chartreuse, Kirsch or Grenadine. Then just a suggestion of spice and a fragrant incense arises from the chafing dish as the steaming cakes arrive.
The delicious nectar is poured over the cakes with a liberal hand, they are deftly folded in quarters by the servitor and the feast is ready.
"To eat understandingly and to drink understandingly are two arts that may not be learned from the day to the morrow."
—Alexander Dumas
Potatoes Montgolfier
his dish is happily christened in honor of the inventor of the balloon, as the story of its origin attests.