Butter a dozen tartlet moulds, line them with some
short paste, fill with apple marmalade, and bake them
in a moderate oven. Take them out when done, mask
with some apricot marmalade, and over that put some
well-whipped vanilla cream✪ Cream Tartlets. With a knife or spatula
smooth this over, and make it into a pyramidical shape.
Cream of Vanilla.
This is made the same as curacoa, only substituting
12 drops of oil of vanilla in place of the other essences.
Turos Galuska. (Cream Quenelles.)
Half a pint of water, half a pound of flour, one quarter
pound of butter, a pinch of sugar and salt.
Boil the water, sugar, and butter, sift the flour in
gradually, and cook, stirring quickly and regularly.
Then stir in six whole eggs, one at a time, and when
cooked put the paste in a piping bag, and cut off slices
about the thickness of half-a-crown and the size of a
226
HUNGARY
shilling, and pop into boiling sweetened milk, and boil
till they float, after which arrange on a dish and keep
hot. You will then beat up and add three yolks of
eggs, a teaspoonful of corn-flour, a little castor sugar and
maraschino liqueur✪ Cream Quenelles, all of which put into and cook
carefully in the milk, stirring all the time till it is as
smooth as a cream sauce. Pour over the quenelles
and serve hot.
Maraschino.
Oil of bitter almonds, 3 minims ; essence of vanilla,
12 minims ; jasmine extract, 24 minims ; raspberry
essence, 2 minims ; oil of neroli, 2 minims ; oil of lemon,
3 minims ; spirits of nitrous ether, 24 minims ; spirit,
62 over proof, 24 ounces ; sugar, 1 pound 9 J ounces ;
rose water, 2 ounces; distilled water, n ounces.
Mix the oils, rose water, etc., with the spirit ; dissolve
the sugar in the distilled water by bringing to boiling
point, so as to remove scum. When cold, add to spirits,
and filter.
Tokai-krem-fagylalt. (Tokay Cream Ice.)
Put one quarter-pound of sugar into a pan, place it
on the Are and keep stirring until it begins to boil, then
remove it and put it in the oven to bake. Take it out
when done, add a stick of cinnamon bruised, and the
thin rind of a lemon. Replace it in the oven, and
let it remain for a few minutes. Then pour half a
pint of water into a basin containing ten yolks of eggs,
one pound of castor sugar, and one and a half pints of
227
BANQUETS OF THE NATIONS
milk ; mix these well together and pour into the pan
on the fire, stir until it thickens, and then pass through
a fine sieve into a bowl or basin. Add one wineglassful
of Tokay, place the basin on the ice to freeze the con-
tents, and mix in, just before it is completed, one break-
fastcupful of well-whipped cream, three ounces of
sliced pistachios, and the same quantity of finely-minced
orange peel✪ Tokay Cream Ice. When it has frozen sufficiently it is
ready to be served.
Vienna Rolls.
✪ Vienna Rolls
Page 97 · 5 recipe records on this page
Presented as published in 1911. 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
Butter a dozen tartlet moulds, line them with some short paste, fill with apple marmalade, and bake them in a moderate oven. Take them out when done, mask with some apricot marmalade, and over that put some well-whipped vanilla cream. With a knife or spatula smooth this over, and make it into a pyramidical shape.
Cream of Vanilla.
This is made the same as curacoa, only substituting 12 drops of oil of vanilla in place of the other essences.
Turos Galuska. (Cream Quenelles.)
Half a pint of water, half a pound of flour, one quarter pound of butter, a pinch of sugar and salt.
Boil the water, sugar, and butter, sift the flour in gradually, and cook, stirring quickly and regularly. Then stir in six whole eggs, one at a time, and when cooked put the paste in a piping bag, and cut off slices about the thickness of half-a-crown and the size of a
shilling, and pop into boiling sweetened milk, and boil till they float, after which arrange on a dish and keep hot. You will then beat up and add three yolks of eggs, a teaspoonful of corn-flour, a little castor sugar and maraschino liqueur, all of which put into and cook carefully in the milk, stirring all the time till it is as smooth as a cream sauce. Pour over the quenelles and serve hot.
Maraschino.
Oil of bitter almonds, 3 minims ; essence of vanilla, 12 minims ; jasmine extract, 24 minims ; raspberry essence, 2 minims ; oil of neroli, 2 minims ; oil of lemon, 3 minims ; spirits of nitrous ether, 24 minims ; spirit, 62 over proof, 24 ounces ; sugar, 1 pound 9 J ounces ; rose water, 2 ounces; distilled water, n ounces.
Mix the oils, rose water, etc., with the spirit ; dissolve the sugar in the distilled water by bringing to boiling point, so as to remove scum. When cold, add to spirits, and filter.
Tokai-krem-fagylalt. (Tokay Cream Ice.)
Put one quarter-pound of sugar into a pan, place it on the Are and keep stirring until it begins to boil, then remove it and put it in the oven to bake. Take it out when done, add a stick of cinnamon bruised, and the thin rind of a lemon. Replace it in the oven, and let it remain for a few minutes. Then pour half a pint of water into a basin containing ten yolks of eggs, one pound of castor sugar, and one and a half pints of
milk ; mix these well together and pour into the pan on the fire, stir until it thickens, and then pass through a fine sieve into a bowl or basin. Add one wineglassful of Tokay, place the basin on the ice to freeze the contents, and mix in, just before it is completed, one breakfastcupful of well-whipped cream, three ounces of sliced pistachios, and the same quantity of finely-minced orange peel. When it has frozen sufficiently it is ready to be served.
Vienna Rolls.
Records on this page
Cream TartletsCream QuenellesMaraschinoTokay Cream IceVienna Rolls