558. Gateau Fourre aux Pommes. Peel and
cut in quarters a dozen apples, from which remove
the core and pips. Put them in a saucepan on the
fire with a sherry-glass of water, the peel of half a
lemon, and four ounces of sugar. Stew them for
about seven or eight minutes, stir them for a few
moments with a wooden spoon, let them become
cold, and finish as described in the preceding article.
559. Gateau Fourre a la Creme. Mix thor-
oughly together in a saucepan two ounces of flour
with two eggs, add a glass of milk, stirring well, so
as to make a smooth paste, then a glass of cream
and half an ounce of butter. Continue to stir with
a wooden spoon until boiling, then let it simmer
gently at the side of the range for fifteen minutes,
stirring it from time to time. Let it become cold,
and add to it three ounces of sugar, two pounded
macaroons, a teaspoonful of vanilla, and mix all
well together. Take some puff paste (Art. 284), and
finish as for gateau fourre aux amandes (Art. 557).
560. Mars. Take some brioche paste (Art.
544), roll it out a quarter of an inch thick, six inches
wide, and sixteen inches long. Cover it with apple
marmalade, and send it to a very gentle oven for
about ten minutes. Then let it become cold, and
cut it into strips an inch wide, across the length of
Ip2
FRENCH DISHES.
the paste. Beat six whites of eggs very stiff, mix
with them half a pound of powdered sugar, with
which cover each strip of pastry on top, about three
quarters of an inch thick. Blanch twenty almonds,
cut them in long, thin strips, place them two by two
on top of your pastries, the two points meeting in
the center (six or eight pieces of almonds on each
will be sufficient), sprinkle them with powdered
sugar, and send them to the oven about twelve min-
ut✪ Marses, or until colored lightly.
561. Fanchonettes. Roll out thin some pate
brisee (Art. 285), with which line some little molds.
Fill them two thirds with apple, peach, or any other
marmalade preferred, and send them to a hot oven
twelve minutes. Then let them become cold. Beat
six whites of eggs very stiff, and mix well with them
half a pound of powdered sugar ; cover your little
tarts with it half an inch thick, and smooth it on
top with the blade of a knife. Make a cornucopia
of stiff paper, cut a hole in the end of it, put in it
some of the white of egg and sugar, and press it
through the hole, forming on top of each tart, in a
circle, six very small balls, and one in the center.
Sprinkle over them some powdered sugar, and send
them to a very gentle oven. They should not be
allowed to color. When they are firm, remove them
from the oven, place on top of each little ball a very
small piece of currant jelly✪ Fanchonettes, and serve.
562. Cream Pastries with Almonds. Take
some puff paste (Art. 284), roll it out very thin, and
cut it in ten pieces, each about three inches wide
DESSERTS AND CAKES.
193
✪ Cream Pastries with Almonds
Page 88 · 3 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
558. Gateau Fourre aux Pommes. Peel and cut in quarters a dozen apples, from which remove the core and pips. Put them in a saucepan on the fire with a sherry-glass of water, the peel of half a lemon, and four ounces of sugar. Stew them for about seven or eight minutes, stir them for a few moments with a wooden spoon, let them become cold, and finish as described in the preceding article.
559. Gateau Fourre a la Creme. Mix thoroughly together in a saucepan two ounces of flour with two eggs, add a glass of milk, stirring well, so as to make a smooth paste, then a glass of cream and half an ounce of butter. Continue to stir with a wooden spoon until boiling, then let it simmer gently at the side of the range for fifteen minutes, stirring it from time to time. Let it become cold, and add to it three ounces of sugar, two pounded macaroons, a teaspoonful of vanilla, and mix all well together. Take some puff paste (Art. 284), and finish as for gateau fourre aux amandes (Art. 557).
560. Mars. Take some brioche paste (Art. 544), roll it out a quarter of an inch thick, six inches wide, and sixteen inches long. Cover it with apple marmalade, and send it to a very gentle oven for about ten minutes. Then let it become cold, and cut it into strips an inch wide, across the length of
Ip2
the paste. Beat six whites of eggs very stiff, mix with them half a pound of powdered sugar, with which cover each strip of pastry on top, about three quarters of an inch thick. Blanch twenty almonds, cut them in long, thin strips, place them two by two on top of your pastries, the two points meeting in the center (six or eight pieces of almonds on each will be sufficient), sprinkle them with powdered sugar, and send them to the oven about twelve minutes, or until colored lightly.
561. Fanchonettes. Roll out thin some pate brisee (Art. 285), with which line some little molds. Fill them two thirds with apple, peach, or any other marmalade preferred, and send them to a hot oven twelve minutes. Then let them become cold. Beat six whites of eggs very stiff, and mix well with them half a pound of powdered sugar ; cover your little tarts with it half an inch thick, and smooth it on top with the blade of a knife. Make a cornucopia of stiff paper, cut a hole in the end of it, put in it some of the white of egg and sugar, and press it through the hole, forming on top of each tart, in a circle, six very small balls, and one in the center. Sprinkle over them some powdered sugar, and send them to a very gentle oven. They should not be allowed to color. When they are firm, remove them from the oven, place on top of each little ball a very small piece of currant jelly, and serve.
562. Cream Pastries with Almonds. Take some puff paste (Art. 284), roll it out very thin, and cut it in ten pieces, each about three inches wide
Records on this page
MarsFanchonettesCream Pastries with Almonds