2005. Tartelettes au Chocolat. — Ingredients for paste for
lining : 6 oz. flour, 1 egg, 2 oz. butter, 2 oz. sugar, little milk, pinch
salt. For mixture : 1^ oz. butter, 2 oz. caster sugar, 2 eggs, rasp-
berry jam, 1 ^ oz. grated chocolate, | teaspoonful cinnamon, 1 table-
spoonful fecula or corn-flou✪ Tartelettes au Chocolatr.
Prepare the paste, roll out and line some tartlet-moulds, put a
teaspoonful of raspberry jam in each. Make the mixture as follows :
Put the sugar in a basin, add the butter, and stir until creamy ; then
add one yolk of egg, the chocolate and cinnamon, beat up the two
whites of eggs, and mix together with the fecula ; fill up the tartlets
and bake in a moderately heated oven. Ice over the top with choco-
late icing (No. 1969), and decorate with royal icing (No. 1968) to
taste.
2006. JPrussiens or Palmiers. — Roll out some puff-paste
(No. 1944), dredge it well with caster sugar, and fold as usual.
Repeat this twice, then roll up and cut into half-inch thick slices ;
place these upside downwards on to a baking- sheet, and bake a deli-
cate brown.
2006 a. Smelles. — Proceed in the same way as above described,
but instead of rolling up the paste at the last stage roll it out flat
and stamp out some rounds with a fluted two-inch cutter, then
roll them to oblong shapes, dust with sugar, and bake a golden
colour.
2007. Tartelettes a la St. Cloud. — \ lb. short-crust (No.
1943), \ lb. puff-paste, | lb. greengage jam, | gill cream, glace cherries
and angelica, vanilla sugar (No. 1970), caster sugar✪ Tartelettes a la St. Cloud.
Roll out the short-crust ; line six to eight tartlet-pans, brush over
with beaten egg, dust with sugar, fill the centre with greengage jam,
previously rubbed through a coarse sieve ; bake in a moderate oven
from ten to fifteen minutes. Roll out the puff-paste about one-eighth
of an inch thick. Stamp out some rings fully half an inch smaller
in diameter than the tartlets, brush these over with milk, turn wet
side on to caster sugar, and put on to a baking-sheet, sugared sides
upwards. Bake in a fiuick oven, and place a ring on each of the
baked tartlets. When cold fill the centre with whipped cream,
flavoured with vanilla sugar. Place a glace cherry in the centre of
each, finish with a few strips of cut angelica, and serve on a folded
napkin.
2008. Dames d’JFTonnenr (Maids of Honour). — 2 oz. of
Jordan almonds, I oz. caster sugar, 2 yolks 'of eggs, 4 oz. Paisley
618
THE NEW CENTURY COOKERY BOOK
flour, 2 tablespoonfuls of cream, 1 tablespoonful of orange-flower
water, puff-paste for lining (No. 1944)✪ Dames d’Honneur (Maids of Honour).
Blanch, peel, and dry the almonds, put them in a mortar and
pound with the caster sugar until fine, add the yolks of eggs one by
one, mix in the cream, the orange-flower water, and the Paisley
flour. Line some tartlet-nnjvilds with the puff-paste, put in the mix-
ture, and bake in a moderately heated oven.
2009. Tulles (Dessert Macaroons). — -Pound three-quarters of a
pound of peeled almonds with four ounces of sugar, add the whites of
six eggs, and work into a coarse paste. Flavour with vanilla, and
incorporate two or three stiffly whisked whites of eggs. Dress on a
buttered baking-sheet like macaroons, with shreds of almonds on top
of each. Dredge with caster sugar✪ Tulles (Dessert Macaroons) and bake in a slack oven. When
done place each macaroon on oiled rolling pins.
Page 534 · 7 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
2005. Tartelettes au Chocolat. — Ingredients for paste for lining : 6 oz. flour, 1 egg, 2 oz. butter, 2 oz. sugar, little milk, pinch salt. For mixture : 1^ oz. butter, 2 oz. caster sugar, 2 eggs, raspberry jam, 1 ^ oz. grated chocolate, | teaspoonful cinnamon, 1 tablespoonful fecula or corn-flour.
Prepare the paste, roll out and line some tartlet-moulds, put a teaspoonful of raspberry jam in each. Make the mixture as follows : Put the sugar in a basin, add the butter, and stir until creamy ; then add one yolk of egg, the chocolate and cinnamon, beat up the two whites of eggs, and mix together with the fecula ; fill up the tartlets and bake in a moderately heated oven. Ice over the top with chocolate icing (No. 1969), and decorate with royal icing (No. 1968) to taste.
2006. Prussiens or Palmiers. — Roll out some puff-paste (No. 1944), dredge it well with caster sugar, and fold as usual. Repeat this twice, then roll up and cut into half-inch thick slices ; place these upside downwards on to a baking- sheet, and bake a delicate brown.
2006 a. Smelles. — Proceed in the same way as above described, but instead of rolling up the paste at the last stage roll it out flat and stamp out some rounds with a fluted two-inch cutter, then roll them to oblong shapes, dust with sugar, and bake a golden colour.
2007. Tartelettes a la St. Cloud. — \ lb. short-crust (No. 1943), \ lb. puff-paste, | lb. greengage jam, | gill cream, glace cherries and angelica, vanilla sugar (No. 1970), caster sugar.
Roll out the short-crust ; line six to eight tartlet-pans, brush over with beaten egg, dust with sugar, fill the centre with greengage jam, previously rubbed through a coarse sieve ; bake in a moderate oven from ten to fifteen minutes. Roll out the puff-paste about one-eighth of an inch thick. Stamp out some rings fully half an inch smaller in diameter than the tartlets, brush these over with milk, turn wet side on to caster sugar, and put on to a baking-sheet, sugared sides upwards. Bake in a quick oven, and place a ring on each of the baked tartlets. When cold fill the centre with whipped cream, flavoured with vanilla sugar. Place a glace cherry in the centre of each, finish with a few strips of cut angelica, and serve on a folded napkin.
2008. Dames d'Honneur (Maids of Honour). — 2 oz. of Jordan almonds, I oz. caster sugar, 2 yolks 'of eggs, 4 oz. Paisley
flour, 2 tablespoonfuls of cream, 1 tablespoonful of orange-flower water, puff-paste for lining (No. 1944).
Blanch, peel, and dry the almonds, put them in a mortar and pound with the caster sugar until fine, add the yolks of eggs one by one, mix in the cream, the orange-flower water, and the Paisley flour. Line some tartlet-moulds with the puff-paste, put in the mixture, and bake in a moderately heated oven.
2009. Tulles (Dessert Macaroons). — -Pound three-quarters of a pound of peeled almonds with four ounces of sugar, add the whites of six eggs, and work into a coarse paste. Flavour with vanilla, and incorporate two or three stiffly whisked whites of eggs. Dress on a buttered baking-sheet like macaroons, with shreds of almonds on top of each. Dredge with caster sugar and bake in a slack oven. When done place each macaroon on oiled rolling pins.
Records on this page
Tartelettes au ChocolatTartelettes au ChocolatTartelettes aux ArtichokesTartelettes a la St. CloudDames d’Honneur (Maids of Honour)Tartelettes aux OrangesTulles (Dessert Macaroons)