[Men's Cooking School, Wednesday, May 13] Page: 6 of 8
This pamphlet is part of the collection entitled: Rescuing Texas History, 2017 and was provided to The Portal to Texas History by the University of Dallas.
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CREPES SUZETTE:
2-cups sifted (7 !;_ lcaur
1' cups milk
4 eggs
.dgtablespoonsbutter
1/2 teaspoon sugar.
Add milk to the flour and stir with a French Whip until
smooth. Add eggs, unbeaten, and beat until well blended.
Add sugar and the butter melted. Let batter stand. For
a lighter crepe fold in 2 egg whites beaten to a soft peak
stage. Pour about 1 tablespoon butter into hot skillet.
Pour out and add 1-1/2 tablespoons batter. Tilt until
bottom is covered. Cook 1 minute, turn with a spatula.
This recipe will make 20 - 24 crepes. They.should be
thin. Pile them on top of each other. If making ahead of
time, wrap in wax paper or foil. You may freeze.
REMARKS:
SAUCE FOR SUZETTE:
6 tablespoons butter
juice of 1 orange
1 teaspoon lemon juice
1/4 cup curacao
1/4 cup Grand Marnier.
Bring to a boil, add 2 tablespoons sugar and 1 teaspoon
grated orange peel. This may be made ahead of time.
Lay the crepes in the sauce in a crepe pan and spoon
more sauce over. Hear over a flame. Fold or roll crepes,
sprinkle with warm brandy and ignite.
REMARKS:
4
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Neiman-Marcus. [Men's Cooking School, Wednesday, May 13], pamphlet, [1959,1964,1970]; (https://texashistory.unt.edu/ark:/67531/metapth1157574/m1/6/?q=%22~1~1%22~1&rotate=270: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting University of Dallas.