FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
GALICIEN
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a sweet (dessert), which is a type of cake, was created, it is said, in Paris, at the Patisserie Frascati which has now disappeared. It was situated on the corner of the Boulevard Richelieu and the Rue Richelieu. This pastry shop was built on the site of what was during the years 1796 to 1799 (the Directory) one of the most famous gaming-houses in Paris.
