1244 | Eclairs au Café.
—Have a pâte-à-chou ready, as for No. 1240; then proceed to make the éclairs. Bake, and fill them with a crême patissière (No. 1242) exactly as for the chocolate éclairs; glazing them the same as for No. 1243, only instead of cocoa use half a gill of coffee essence (No. 1263). Serve precisely the same.