The edges are gilt and gauffred.
"English Embroidered Bookbindings" by Cyril James Humphries Davenport
Bake one gauffre to see if the batter is of the right consistency.
"The Century Cook Book" by Mary Ronald
To this variety Louis has given the name of plaques dures, Chomel that of plaques gauffrées.
"A System of Practical Medicine by American Authors, Vol. I" by Various
On the gilt edges designs are stamped, or "gauffred" as it is called, and painted.
"Royal English Bookbindings" by Cyril Davenport