I ant persuaded that one of the finest desserts of Southern origin is known as a Huguenot torte. I am also persuaded that it has been perpetuated with greatest emphasis because it is included in a softcover volume titled Charleston Receipts, first published in 1950 by The Junior League of Charleston, South Carolina. The following version of the dessert was adapted from the book and given to me by a young master chef, Bill Neal of Crook’s Corner Restaurant in Chapel Hill, North Carolina.
© 1987 Craig Claiborne estate. All rights reserved.