1994. N~ids d’Oiseaux ( Birds’ Nests). — Whisk up three whites
of eggs and mix with four ounces of icing sugar ; flavour with a tea-
spoonful of ground cinnamon and stir in an ounce of shredded almonds
and half an ounce of strips of citron✪ Nids d’Oiseaux (Birds’ Nests). Shape the mixture into balls
and place on a buttered baking-sheet. Press the rolling-pin into the
centre of each to form a hollow, to imitate a bird’s nest. Bake in a
slack oven and fill the centre with whipped cream flavoured with
apricot marmalade. Place some small comfits on top to imitate eggs,
and decorate with a little green sugar.
1995. Petits Gateaux Pithiviev. — £ lb. almonds {peeled ),
£ lb. caster sugar, a fete sprigs crystallised orange flower, 1 table-
spoonful of cream, £ lb. fresh butter, 1 teaspoonful chopped lemon-
peel, 1 whole and 2 whites of eggs, about | lb. puff-paste {No. 1944).
Pound the almonds in a mortar together with the orange flower ;
when quite fine add the cream, lemon-peel, and two whites of eggs.
Put the sugar into a basin, cream the butter with the sugar, add the
whole egg✪ Petits Gateaux Pithiviev, and work until thoroughly incorporated ; now add the
pounded almonds and work until smooth. Boll out the puff-paste,
stamp out some rounds about three and a half inches in diameter :
stamp out rings of paste three-quarters of an inch wide and fix on the
rounds to form the border ; fill with the mixture ; place a few strips
of paste crosswise, bake in a moderate oven, when nearly done dust
with sugar and finish baking.
1996. Dartois aux Abricots meringues. — Boll out some
puff-paste (No. 1944) about three inches wide, trim off the edges, place
it on a baking-sheet, and bake for ten minutes. Spread with warm
apricot marmalade ; have ready a meringue mixture, put it in a
forcing-bag with a plain tube, put it in the shape of ribbons across
the layer of marmalade, so as to form a lattice-work pattern. Dredge
with sugar, place halves of glace cherries and small pieces of angelica✪ Dartois aux Abricots Meringues
alternately in the centre of the patterns. Bake in a cool oven for
ten minutes, just long enough to dry, cut into convenient finger
shapes, and serve cold.
1997. Gateau St. Honore {St. Honore Cake). — Puff-paste
or pate d’office {No. 1945), pCite d choux {No. 1951), creme St.
Honore, glace fruits for decoration✪ Gateau St. Honore (St. Honore Cake).
Boll out some puff-paste or pate d’office about a quarter of an inch
thick ; cut out a round piece about eight to ten inches wide and place
on a baking-sheet ; wet the edge, put in a forcing-bag some previously
prepared pate a choux, and press out round the wet edge to form a
border about an inch and a quarter wide and an inch high. Put also
a little choux paste in the centre and spread out, prick the centre,
and bake in a moderate oven for about twenty minutes. Make some
PATISSERIE, ETC.
615
small balls with the remainder of the choux paste, put them on a
baking-sheet, and bake also. Have ready some sugar cooked au
caramel, dip the cake balls and the same number of large glace
cherries in the ready prepared sugar ; place them alternately one
against the other on the border, and fill up the centre with creme a
gateau (No. 1960).
Page 531 · 4 recipe records on this page
Presented as published in 1901. 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
1994. Nids d'Oiseaux ( Birds' Nests). — Whisk up three whites of eggs and mix with four ounces of icing sugar ; flavour with a teaspoonful of ground cinnamon and stir in an ounce of shredded almonds and half an ounce of strips of citron. Shape the mixture into balls and place on a buttered baking-sheet. Press the rolling-pin into the centre of each to form a hollow, to imitate a bird’s nest. Bake in a slack oven and fill the centre with whipped cream flavoured with apricot marmalade. Place some small comfits on top to imitate eggs, and decorate with a little green sugar.
1995. Petits Gateaux Pithiviers. — £ lb. almonds {peeled ), £ lb. caster sugar, a few sprigs crystallised orange flower, 1 tablespoonful of cream, £ lb. fresh butter, 1 teaspoonful chopped lemonpeel, 1 whole and 2 whites of eggs, about | lb. puff-paste {No. 1944).
Pound the almonds in a mortar together with the orange flower ; when quite fine add the cream, lemon-peel, and two whites of eggs. Put the sugar into a basin, cream the butter with the sugar, add the whole egg, and work until thoroughly incorporated ; now add the pounded almonds and work until smooth. Roll out the puff-paste, stamp out some rounds about three and a half inches in diameter : stamp out rings of paste three-quarters of an inch wide and fix on the rounds to form the border ; fill with the mixture ; place a few strips of paste crosswise, bake in a moderate oven, when nearly done dust with sugar and finish baking.
1996. Dartois aux Abricots meringues. — Roll out some puff-paste (No. 1944) about three inches wide, trim off the edges, place it on a baking-sheet, and bake for ten minutes. Spread with warm apricot marmalade ; have ready a meringue mixture, put it in a forcing-bag with a plain tube, put it in the shape of ribbons across the layer of marmalade, so as to form a lattice-work pattern. Dredge with sugar, place halves of glace cherries and small pieces of angelica alternately in the centre of the patterns. Bake in a cool oven for ten minutes, just long enough to dry, cut into convenient finger shapes, and serve cold.
1997. Gateau St. Honore {St. Honore Cake). — Puff-paste or pate d’office {No. 1945), pCite d choux {No. 1951), creme St. Honore, glace fruits for decoration.
Roll out some puff-paste or pate d'office about a quarter of an inch thick ; cut out a round piece about eight to ten inches wide and place on a baking-sheet ; wet the edge, put in a forcing-bag some previously prepared pate a choux, and press out round the wet edge to form a border about an inch and a quarter wide and an inch high. Put also a little choux paste in the centre and spread out, prick the centre, and bake in a moderate oven for about twenty minutes. Make some
small balls with the remainder of the choux paste, put them on a baking-sheet, and bake also. Have ready some sugar cooked au caramel, dip the cake balls and the same number of large glace cherries in the ready prepared sugar ; place them alternately one against the other on the border, and fill up the centre with creme a gateau (No. 1960).
Records on this page
Nids d’Oiseaux (Birds’ Nests)Petits Gateaux PithivievDartois aux Abricots MeringuesGateau St. Honore (St. Honore Cake)