536. Pommes Meringues. Pare and cut in
quarters two dozen apples, removing the core and
pips. Put them in a saucepan on the fire with half
a glass of water, six ounces of sugar, and the peel
DESSERTS AND CAKES. j8i
of an orange, grated. Reduce one half, stirring con-
stantly ; then put them on the ice ; beat six whites
of eggs very stiff, add to them four ounces of sugar,
stir them lightly together, cover your apples with the
meringue, sprinkle with powdered sugar, and send
to a gentle oven until lightly colored, then remove
them, put them again on ice, and serve very cold.
537. Beignets of Apples. Pare, cut in round
quarters, and remove the core and pips of ten ap-
ples. Put half a pound of flour in a bowl, in
which break three eggs ; mix them well with the
flour, and add a little water, so as to make rather a
liquid paste, but sufficiently solid to adhere to the
apples, which dip into the paste, covering them en-
tirely. Put some lard in a frying-pan, in which,
when very hot, fry your apples. When a bright yel-
low, drain them, sprinkle them with sugar✪ Beignets of Apples, and serve
hot. Beignets of peaches are prepared in the same
manner.
538. Beignets de Creme a la Vanille. Put
in a saucepan four eggs, two ounces of corn starch,
four ounces of sugar, and stir all well together ; add
a pint of milk, a teaspoonful of vanilla, place on the
fire, stirring with a wooden spoon until boiling, and
pour into a pan which you have buttered. Let it
become cold, then cut it into pieces an inch wide
and three inches long. Make a paste as for the
foregoing article, in which dip your mixture (which
you have cut in pieces), and fry in very hot lard✪ Beignets de Creme a la Vanille.
When colored a bright yellow, drain them, sprinkle
them with sugar, and serve.
16
1 82 FRENCH DISHES.
539. Beignets Souffles. Make a paste as for
Eclairs (Art. 547), adding a teaspoonful of extract
of vanilla. Put some lard in a frying-pan, which,
when melted, should be about two and a half inches
high in your pan, and, when very hot, take with a
spoon some pieces of your paste about the size of a
nut, drop them in your lard, and fry them a bright
yellow; drain them, roll them in powdered sugar,
and serve.
540. Almond Puddings. Blanch and chop fine
a quarter of a pound of almonds, which mix thor-
oughly together with two ounces of flour, four ouncet
of powdered sugar, and two ounces of corn starch.
Separate the whites and yolks of eight eggs. Beat
the yolks well, flavor them with vanilla, and mix to-
gether with the above ingredients. Then beat the
whites very stiff, and stir them in thoroughly with
the rest. Butter some little tin timbale - molds,
which nearly fill with the mixture, cover with but-
tered paper, and place them in a pan in which you
have put enough water to reach about three quarters
of the height of the timbale-molds, and send to a
moderate oven for about three quarters of an hour,
or until done, of which you may judge by inserting
a straw in the cake, and, if it comes out clean, it is
sufficiently done. Remove the cake from the
molds. Serve with the following sauce : With a
small coffee-cup full of currant jelly✪ Almond Puddings, to which add
about the same quantity of claret, add a little sugar,
a very little stick cinnamon, and a little nutmeg.
Strain, and serve hot. Obs. — This pudding, instead
DESSERTS AND CAKES. ZS^
Page 83 · 4 recipe records on this page
Presented as published in 1886. 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
536. Pommes Meringues. Pare and cut in quarters two dozen apples, removing the core and pips. Put them in a saucepan on the fire with half a glass of water, six ounces of sugar, and the peel
of an orange, grated. Reduce one half, stirring constantly ; then put them on the ice ; beat six whites of eggs very stiff, add to them four ounces of sugar, stir them lightly together, cover your apples with the meringue, sprinkle with powdered sugar, and send to a gentle oven until lightly colored, then remove them, put them again on ice, and serve very cold.
537. Beignets of Apples. Pare, cut in round quarters, and remove the core and pips of ten apples. Put half a pound of flour in a bowl, in which break three eggs ; mix them well with the flour, and add a little water, so as to make rather a liquid paste, but sufficiently solid to adhere to the apples, which dip into the paste, covering them entirely. Put some lard in a frying-pan, in which, when very hot, fry your apples. When a bright yellow, drain them, sprinkle them with sugar, and serve hot. Beignets of peaches are prepared in the same manner.
538. Beignets de Creme a la Vanille. Put
in a saucepan four eggs, two ounces of corn starch,
four ounces of sugar, and stir all well together ; add
a pint of milk, a teaspoonful of vanilla, place on the
fire, stirring with a wooden spoon until boiling, and
pour into a pan which you have buttered. Let it
become cold, then cut it into pieces an inch wide
and three inches long. Make a paste as for the
foregoing article, in which dip your mixture (which
you have cut in pieces), and fry in very hot lard.
When colored a bright yellow, drain them, sprinkle
them with sugar, and serve.
539. Beignets Souffles. Make a paste as for Eclairs (Art. 547), adding a teaspoonful of extract of vanilla. Put some lard in a frying-pan, which, when melted, should be about two and a half inches high in your pan, and, when very hot, take with a spoon some pieces of your paste about the size of a nut, drop them in your lard, and fry them a bright yellow; drain them, roll them in powdered sugar, and serve.
540. Almond Puddings. Blanch and chop fine a quarter of a pound of almonds, which mix thoroughly together with two ounces of flour, four ounces of powdered sugar, and two ounces of corn starch. Separate the whites and yolks of eight eggs. Beat the yolks well, flavor them with vanilla, and mix together with the above ingredients. Then beat the whites very stiff, and stir them in thoroughly with the rest. Butter some little tin timbale - molds, which nearly fill with the mixture, cover with buttered paper, and place them in a pan in which you have put enough water to reach about three quarters of the height of the timbale-molds, and send to a moderate oven for about three quarters of an hour, or until done, of which you may judge by inserting a straw in the cake, and, if it comes out clean, it is sufficiently done. Remove the cake from the molds. Serve with the following sauce : With a small coffee-cup full of currant jelly, to which add about the same quantity of claret, add a little sugar, a very little stick cinnamon, and a little nutmeg. Strain, and serve hot. Obs. — This pudding, instead
Records on this page
Beignets of ApplesPommes MeringuesBeignets de Creme a la VanilleAlmond Puddings