Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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  • 500 g (1 lb 2 oz) sifted flour
  • 150 g (5 oz) caster sugar
  • a pinch of salt
  • 4 egg yolks
  • 6 whole eggs
  • 12 dl (21/10 pt or U.S. cups) milk
  • 6 egg whites and flavouring to choice.


    Place the flour, sugar and salt in a basin. Add the eggs, egg yolks and milk little by little and whisk to a smooth batter. Gently mix in the egg whites which should be stiffly beaten and finish with the selected flavouring.

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