Piedmont Cake. — Take four ounces of
sweet almonds and eight bitter ones. Blanch
them, and pound them in a mortar, putting
in haK a tea-spoonful of orange-flower water
every now and then to prevent them oiling.
"When they are soft and smooth, soak them in
haK a pint of cream for three-quarters of an
hour, then pass the cream through a jelly-bag,
and rub the almond-paste well with the back
of a wooden spoon to squeeze as much of it
into the liquid as possible. Keep the flavoured
cream in a cool place until wanted for use.
Prepare two ounces of candied-peel and four
oimces of pistachio kernels, by cutting the peel
into small pieces, and blanching the pistachios
and cutting them into quarters ; then put both
aside until required. Beat three-quarters of a
pound of butter to a cream. Add gradually four
ounces of powdered sugar, half a salt-spoonful
of salt, a quarter of a pound of dried flour, and
the well-beaten yolks of two eggs; and when
these are thoroughly mixed, work in gradually
three-quarters of a pound more of floui", two
m«re egg yolks, and four whole eggs. Beat the
paste with a wooden spoon. Dissolve thi-ee-
quarters of a pound of German yeast✪ Piedmont Cake in a little
lukewarm water, and knead it into the batter
with the almond-flavoured cream. Butter a
large mould, pour in the mixture, and put the
pistachios and candied peel evenly round the
inside. AVhen the cake has sufliciently risen,
bake in a moderate oven until it is lightly
browned. "VVTien it is done enough (which may
be ascertained by sticking a skewer into the
centre : if it can be drawn out dry, the cake is
ready), turn it out of the mould.
Pie, Christmas. — Presents of game are
often made at Christmas time by friends in the
country to those in London and large towns, and
this game will be found to go nuich further if
made into a pie than when roasted or boiled.
Partridges, pheasants, woodcock, grouse, and
snipes may be tbus used. If the birds are
small, they may be kept whole ; if large, the
legs and wings should be cut oft", and the
breasts larded with bacon. Woodcock and
snipes should not be drawn, as the intestines,
which should be carefully cleaned, are con-
sidered a great delicacy. Make some good
forcemeat balls, and put them among the pieces
of meat. They may be made of the livers of
the biKdfi pounded with an equal quantity of
bacon, some sweet herbs, bread-crumbs, and
three or four chopped truftles. Season rather
highly. Line the edges of a pie-dish with,
good crust. Put a beef steak at the bottom of
the dish, then the birds with the forcemeat
balls, place pieces of butter here and there, and
strew over the whole thi-ee or four truffles and
some fresh mushrooms, both chopped. If the
steak is omitted, slices of fat bacon may be laid
under and above the meat. Pour a little stock
over, cover the dish with a good crust, brush
the pie over with the yolk of a beaten egg, and
bake in a moderate oven. MTien the pie is to
be eaten hot, make some gravy of a little good
melted butter, with the juice of a lemon and a
little claret added. This will be an improve-
ment, and will not interfere with the flavoixr of
the game. If it is to be eaten cold, lift off the
lid just before serving, and place some cubes of
savoury aspic jelly on the top. The time to
bake will depend on the size of the pie, but
it should not be baked too much. ✪ Game Pie
Page 1173 · 2 recipe records on this page
Presented as published in 1892. 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
Piedmont Cake. — Take four ounces of sweet almonds and eight bitter ones. Blanch them, and pound them in a mortar, putting in half a tea-spoonful of orange-flower water every now and then to prevent them oiling. "When they are soft and smooth, soak them in half a pint of cream for three-quarters of an hour, then pass the cream through a jelly-bag, and rub the almond-paste well with the back of a wooden spoon to squeeze as much of it into the liquid as possible. Keep the flavoured cream in a cool place until wanted for use. Prepare two ounces of candied-peel and four ounces of pistachio kernels, by cutting the peel into small pieces, and blanching the pistachios and cutting them into quarters ; then put both aside until required. Beat three-quarters of a pound of butter to a cream. Add gradually four ounces of powdered sugar, half a salt-spoonful of salt, a quarter of a pound of dried flour, and the well-beaten yolks of two eggs; and when these are thoroughly mixed, work in gradually three-quarters of a pound more of flour, two m«re egg yolks, and four whole eggs. Beat the paste with a wooden spoon. Dissolve three-quarters of a pound of German yeast in a little lukewarm water, and knead it into the batter with the almond-flavoured cream. Butter a large mould, pour in the mixture, and put the pistachios and candied peel evenly round the inside. AVhen the cake has sufficiently risen, bake in a moderate oven until it is lightly browned. When it is done enough (which may be ascertained by sticking a skewer into the centre : if it can be drawn out dry, the cake is ready), turn it out of the mould.
Pie, Christmas. — Presents of game are often made at Christmas time by friends in the country to those in London and large towns, and this game will be found to go much further if made into a pie than when roasted or boiled. Partridges, pheasants, woodcock, grouse, and snipes may be thus used. If the birds are small, they may be kept whole ; if large, the legs and wings should be cut off, and the breasts larded with bacon. Woodcock and snipes should not be drawn, as the intestines, which should be carefully cleaned, are considered a great delicacy. Make some good forcemeat balls, and put them among the pieces of meat. They may be made of the livers of the birds pounded with an equal quantity of
bacon, some sweet herbs, bread-crumbs, and three or four chopped truftles. Season rather highly. Line the edges of a pie-dish with, good crust. Put a beef steak at the bottom of the dish, then the birds with the forcemeat balls, place pieces of butter here and there, and strew over the whole three or four truffles and some fresh mushrooms, both chopped. If the steak is omitted, slices of fat bacon may be laid under and above the meat. Pour a little stock over, cover the dish with a good crust, brush the pie over with the yolk of a beaten egg, and bake in a moderate oven. When the pie is to be eaten hot, make some gravy of a little good melted butter, with the juice of a lemon and a little claret added. This will be an improvement, and will not interfere with the flavour of the game. If it is to be eaten cold, lift off the lid just before serving, and place some cubes of savoury aspic jelly on the top. The time to bake will depend on the size of the pie, but it should not be baked too much.
Records on this page
Piedmont CakeGame Pie