Crepes Suzette
his is one of the most exquisite delicacies which French chefs de cuisine, in their never ceasing search for gastronomic treasures, have bestowed upon those who abhor the commonplace.
Though the Congress chef might regard it as profanation, not to say heresy, crepes suzette may aptly be termed "pancakes de luxe." By the magic touch of the artist, the plain Anglo-Saxon pancake is transformed into the daintiest, most toothsome morsel for the delectation of discriminating palates.
While the rich, thin cakes are being gilded a golden brown upon the hot griddle, a sauce such as only a French master can prepare is being brewed at the table. In a tiny chafing dish, butter is melted and mixed with Grand Marnier cordial, or, if it is preferred, Chartreuse, Kirsch or Grenadine. Then just a suggestion of spice and a fragrant incense arises from the chafing dish as the steaming cakes arrive.
The delicious nectar is poured over the cakes with a liberal hand, they are deftly folded in quarters by the servitor and the feast is ready.
"To eat understandingly and to drink understandingly are two arts that may not be learned from the day to the morrow."
—Alexander Dumas