Mixed Fragrances

Parfums Mélangés

Preparation info
  • Makes about

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

For those who enjoy mixing aromatic concoctions, I offer the following two formulas for use in crêpes, cakes, and pastry cream. The first is a family secret of a pharmacist who lived in the Lot-et-Garonne: a very delicate combination of Armagnac, anise, lemon essence, orange-flower water, and rum. Though the pharmacist gave me this recipe in cubic centimeters, the original required a special footed cone-shaped glass for use as a measure. It called for some of the ingredients to be placed in