Sauce for Crêpes Suzette
Cream ¼ lb. of butter, add ¼ lb. of powdered sugar, 3 liqueur glasses of Curaçoa, 1 liqueur glass of essence of mandarines, the juice of ½ a lemon, and 1/8 of an oz. of hazelnut milk (Noisette de beurre d’aveline).
Put one spoonful of the sauce in a chafing dish, and when the sauce is hot, put in a pancake, fold it over twice, turn it in the sauce, and serve very hot. Prepare each pancake separately in this manner.