Disguised Fruit Petits Fours are various crystallised
fruits filled with almond or marzipan paste
of different flavour and colour to match the
particular fruit used, and masked with clear
sugar coating, sucre au casse.
Fresh Fruit, such as grapes, quarters of oranges,
strawberries, raspberries, cherries, etc., are also
masked with clear sugar coating (sucre au
casse) or with fondant plain or coloured, so
that an endless variety of these (ladies’ delight)
can be prepared as desired.
Fruits Glaces (Crystallised Fruit) make a pleasant
assortment in general petits fours ; they are
first macerated in kirsch or other liqueurs, and
Glaces (Ices).
475
masked with fondant icing’ — plain, white, or
coloured — and served in special paper cases.
Genoise for Petits Fours is a compound of eighteen
eggs to the pound of sugar✪ Genoise for Petits Fours, flour, and butter,
and baked in fancy moulds or tartlets or in
blocks about an inch or an inch and a half ;
when cold, embedded with creams, jellies,
marmalade, fine salpicons of fruit, etc., cut into
all possible fancy shapes, and masked with icing.
Macaroons — lib. of ground almonds, 141b. fine sugar,
five to six whites✪ Macaroons.
Petits Biscuits Souffles au Chocolat — lib. of fine
sugar mixed with ten whisked whites of eggs
and ^lb. powdered chocolate✪ Petits Biscuits Souffles au Chocolat, baked small finger
biscuit shape or in fancy cases.
Other Biscuits Souffles are made, substituting almonds,
hazel nuts, pistachios, for chocolate, etc.
Sucre Paille, or strawed sugar (pulled sugar petits
fours). The sugar is boiled in the usual way
for pulled sugar work and poured on an oiled
slab ; when sufficiently cold, it is worked with
the hands and pulled until it attains great
brilliancy ; then formed into several long
strings and placed together to form one single
tube ; when quite cold and set, it is cut into
about inch slices with a very hot knife.
Petits Fours Glaces.
Abdul — Small round biscuits coated with marmalade,
then masked with rum fondant icing.
Aida — Small round biscuits coated with butter
icing, ring of meringue on top, iced, masked
with coffee icing.
476 The New Practical Cookery Guide.
Alice — Small sweet paste bouches filled with salpicon
of fruit, a round of Genoise over, fondant
icing.
Amandes — Triangle of puff paste masked with
praline of coarse chopped almonds, and baked.
Ameria — Fancy almond biscuits, sweet puree of
cliesnut over, green icing and chopped pistachios
on top.
Americain — Small fancy almond paste shells filled
with preserved chopped pineaj^ple, yellow liqueur
icing over.
Arlequin — Fancy almond biscuits with a pyramid of
rose butter cream, masked with green icing.
Bebe — Almond biscuits as finger biscuits, black-
currant jelly filling, and iced white.
Bruxellois — Petits choux, filled with pistachios cream,
green icing.
Cendrillon — Fancy biscuits, butter cream pralines
between, vanilla icing.
Comtesse — Small biscuits with chestnut puree be-
tween, coffee iciug.
Dalila — Fancy biscuits with a pyramid of curacao
butter cream, rose icing over.
Danicheff- — Almond Genoise baked in small fancy
moulds, moistened with maraschino, vanilla
icing, and a qherry on top.
Delicats — Small round biscuits with a dome of butter
cream, pink icing.
Delices — Small almond Genoise rings and biscuits
same size, with coffee cream between, chocolate
icing over.
Diane — Petits choux with apricot puree, rum
fondant icing over.
Glaces (Ices).
4 77
Page 179 · 3 recipe records on this page
Presented as published in 1913. 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
Disguised Fruit Petits Fours are various crystallised fruits filled with almond or marzipan paste of different flavour and colour to match the particular fruit used, and masked with clear sugar coating, sucre au casse.
Fresh Fruit, such as grapes, quarters of oranges, strawberries, raspberries, cherries, etc., are also masked with clear sugar coating (sucre au casse) or with fondant plain or coloured, so that an endless variety of these (ladies’ delight) can be prepared as desired.
Fruits Glaces (Crystallised Fruit) make a pleasant assortment in general petits fours ; they are first macerated in kirsch or other liqueurs, and
Glaces (Ices).
masked with fondant icing’ — plain, white, or coloured — and served in special paper cases.
Genoise for Petits Fours is a compound of eighteen eggs to the pound of sugar, flour, and butter, and baked in fancy moulds or tartlets or in blocks about an inch or an inch and a half ; when cold, embedded with creams, jellies, marmalade, fine salpicons of fruit, etc., cut into all possible fancy shapes, and masked with icing.
Macaroons — lib. of ground almonds, 141b. fine sugar, five to six whites.
Petits Biscuits Souffles au Chocolat — lib. of fine sugar mixed with ten whisked whites of eggs and ^lb. powdered chocolate, baked small finger biscuit shape or in fancy cases.
Other Biscuits Souffles are made, substituting almonds, hazel nuts, pistachios, for chocolate, etc.
Sucre Paille, or strawed sugar (pulled sugar petits fours). The sugar is boiled in the usual way for pulled sugar work and poured on an oiled slab ; when sufficiently cold, it is worked with the hands and pulled until it attains great brilliancy ; then formed into several long strings and placed together to form one single tube ; when quite cold and set, it is cut into about inch slices with a very hot knife.
Petits Fours Glaces.
Abdul — Small round biscuits coated with marmalade, then masked with rum fondant icing.
Aida — Small round biscuits coated with butter icing, ring of meringue on top, iced, masked with coffee icing.
476 The New Practical Cookery Guide.
Alice — Small sweet paste bouches filled with salpicon of fruit, a round of Genoise over, fondant icing.
Amandes — Triangle of puff paste masked with praline of coarse chopped almonds, and baked.
Ameria — Fancy almond biscuits, sweet puree of chestnut over, green icing and chopped pistachios on top.
Americain — Small fancy almond paste shells filled with preserved chopped pineaj^ple, yellow liqueur icing over.
Arlequin — Fancy almond biscuits with a pyramid of rose butter cream, masked with green icing.
Bebe — Almond biscuits as finger biscuits, blackcurrant jelly filling, and iced white.
Bruxellois — Petits choux, filled with pistachios cream, green icing.
Cendrillon — Fancy biscuits, butter cream pralines between, vanilla icing.
Comtesse — Small biscuits with chestnut puree between, coffee iciug.
Dalila — Fancy biscuits with a pyramid of curacao butter cream, rose icing over.
Danicheff- — Almond Genoise baked in small fancy moulds, moistened with maraschino, vanilla icing, and a qherry on top.
Delicats — Small round biscuits with a dome of butter cream, pink icing.
Delices — Small almond Genoise rings and biscuits same size, with coffee cream between, chocolate icing over.
Diane — Petits choux with apricot puree, rum fondant icing over.
Glaces (Ices).
4 77
Records on this page
Genoise for Petits FoursMacaroonsPetits Biscuits Souffles au Chocolat