1384. PANCAKES SOUFFLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Prepare some potato-flour soufflé-batter (No. 1372)—about half the usual quantity will suffice.
  2. Make also the usual quantity of pancake-batter.
  3. Fry the pancakes, and as they are done, spread them over with apricot-jam, and pile them up one upon another in the form of a dome, with a thin layer of the soufflé-batter in between each pancake.
  4. When the whole is complete, put them in the oven to bake for about half an hour.
  5. When done, shake some sugar over the top, and serve immediately.
Original Text
CHERRY BREAD. 1384. PANCAKES SOUFFLES. PREPARE some potato-flour soufflé-batter (No. 1372)—about half the usual quantity will suffice; make also the usual quantity of pan- cake-batter. Then fry the pancakes, and as they are done, spread them over with apricot-jam, and pile them up one upon another in the form of a dome, with a thin layer of the soufflé-batter in between each pancake. When the whole is complete, put them in the oven to bake for about half an hour; when done, shake some sugar over the top, and serve immediately.
Notes
—