a knife.
On taking the paste from the oven, divide it into two equal parts ;
turn one of these, the under-side uppermost, on to a clean tin or a
large dish, and spread quickly over it ajar of fine apricot-jam, place
the other half upon it, the brown side outwards, and leave the paste
to become cold ; then stamp it out with a round or diamond-shaped
cutter, and arrange the genoises tastefully in a dish. This pastry will
be found delicious the day it is baked, but its excellence is destroyed
by keeping Peach, green-gage, or magnum bonum jam, will serve
for it quite as well as apricot. We strongly recommend to our
readers this preparation, baked in patty-pans, and served hot ; or the
whole quantity made into a pudding. From the smaller ones a
little may be taken out with a teaspoon, and replaced with some
preserve just before they are sent to table; or they may thus be
eaten cold.
^ Sufficient of cream for this purpose can easily be prepared from good milk.
Chap. xViii. ]
PASTE,?.
807
Nouilles of 4 eggs ; cream or milk, 1£ pint ; butter, 6 oz , sugar
6 oz. ; rasped rinds of lemons, 2 ; grain of salt : 30 to 40 minutes
Yolks of eggs, 6 : baked from 15 to 25 minutes
ALMOND PASTE.
For a single dish of pastry, blanch seven ounces of fine Jordan
almonds and one of bitter ; * throw them into cold water as they are
done, and let them remain in it for an hour or two ; then wipe, and
pound them to the finest paste, moistening them occasionally with a
few drops of cold water, to prevent their oiling ; next, add to, and
mix thoroughly with them, seven ounces of highly-refined, dried,
and sifted sugar ; put them into a small preserving-pan, or enamelled
stewpan, and stir them over a clear and very gentle fire until they
are so dry as not to adhere to the finger when touched ; turn the
paste immediately into an earthen pan or jar, and when cold it will
be ready for use.
Jordan almonds, 7 oz. ; bitter almonds, 1 oz. ; cold water, 1 table-
spoonful ; sugar, 7 oz.
Ohs. — The pan in which the paste is dried, should by no means be
placed upon the fire, but high above it on a bar or trevet : should it
be allowed by accident to harden too much, it must be sprinkled
plentifully with water, broken up quite small, and worked, as it
warms, with a strong wooden spoon to a smooth paste again. We
have found this method perfectly successful ; but, if time will permit,
it should be moistened some hours before it is again set over the
fire
TARTLETS OF ALMOND PASTE✪ Almond Paste.
Butter slightly the smallest-sized patty-pans, and line them with
the almond-paste rolled as thin as possible ; cut it with a sharp knife
close to their edges, and bake or rather dry the tartlets slowly at the
mouth of a very cool oven. If at all coloured, they should be only
of the palest brown ; but they will become perfectly crisp without
losing their whiteness if left for some hours in a very gent ly-heated
stove or oven. They should be taken from the pans when two-thirds
done, and laid, reversed, upon a sheet of paper placed on a dish or
board, before they are put back into the oven. At the instant of
serving, fill them with bright- coloured whipped cream, or with peach
or apricot jam ; if the preserve be used, lay over it a small star or
other ornament cut from the same paste, and dried with the tartlets.
Sifted sugar, instead of flour, must be dredged upon the board and
roller in using almond paste.
Page 330 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
a knife. On taking the paste from the oven, divide it into two equal parts ; turn one of these, the under-side uppermost, on to a clean tin or a large dish, and spread quickly over it a jar of fine apricot-jam, place the other half upon it, the brown side outwards, and leave the paste to become cold ; then stamp it out with a round or diamond-shaped cutter, and arrange the genoises tastefully in a dish. This pastry will be found delicious the day it is baked, but its excellence is destroyed by keeping Peach, green-gage, or magnum bonum jam, will serve for it quite as well as apricot. We strongly recommend to our readers this preparation, baked in patty-pans, and served hot ; or the whole quantity made into a pudding. From the smaller ones a little may be taken out with a teaspoon, and replaced with some preserve just before they are sent to table; or they may thus be eaten cold.
^ Sufficient of cream for this purpose can easily be prepared from good milk.
Chap. xViii. ]
PASTE,?.
Nouilles of 4 eggs ; cream or milk, 1£ pint ; butter, 6 oz , sugar 6 oz. ; rasped rinds of lemons, 2 ; grain of salt : 30 to 40 minutes Yolks of eggs, 6 : baked from 15 to 25 minutes
ALMOND PASTE.
For a single dish of pastry, blanch seven ounces of fine Jordan almonds and one of bitter ; * throw them into cold water as they are done, and let them remain in it for an hour or two ; then wipe, and pound them to the finest paste, moistening them occasionally with a few drops of cold water, to prevent their oiling ; next, add to, and mix thoroughly with them, seven ounces of highly-refined, dried, and sifted sugar ; put them into a small preserving-pan, or enamelled stewpan, and stir them over a clear and very gentle fire until they are so dry as not to adhere to the finger when touched ; turn the paste immediately into an earthen pan or jar, and when cold it will be ready for use.
Jordan almonds, 7 oz. ; bitter almonds, 1 oz. ; cold water, 1 tablespoonful ; sugar, 7 oz.
Ohs. — The pan in which the paste is dried, should by no means be placed upon the fire, but high above it on a bar or trevet : should it be allowed by accident to harden too much, it must be sprinkled plentifully with water, broken up quite small, and worked, as it warms, with a strong wooden spoon to a smooth paste again. We have found this method perfectly successful ; but, if time will permit, it should be moistened some hours before it is again set over the fire
TARTLETS OF ALMOND PASTE.
Butter slightly the smallest-sized patty-pans, and line them with the almond-paste rolled as thin as possible ; cut it with a sharp knife close to their edges, and bake or rather dry the tartlets slowly at the mouth of a very cool oven. If at all coloured, they should be only of the palest brown ; but they will become perfectly crisp without losing their whiteness if left for some hours in a very gent ly-heated stove or oven. They should be taken from the pans when two-thirds done, and laid, reversed, upon a sheet of paper placed on a dish or board, before they are put back into the oven. At the instant of serving, fill them with bright- coloured whipped cream, or with peach or apricot jam ; if the preserve be used, lay over it a small star or other ornament cut from the same paste, and dried with the tartlets. Sifted sugar, instead of flour, must be dredged upon the board and roller in using almond paste.
Records on this page
Almond Paste