To a pound of the best white sugar, sif ted, add a pound
of blanched almonds ; put in a f ew drops of rose-water
as you beat them together in a mortar. Add to them
the well-beaten whites of six eggs, and form the paste
into shapes in the palm of the hand by using a little
flour ; butter some sheets of white paper, and drop the
macearoons on it, leaving a space between them. Strew
a little white sugar on them, and put in the oven to bake
a light brown. Almonds are blanched by pouring hot
water on them, and slipping oflf the brown coating.
166 LA CUISINE CREOLE.
DesseRTs.
CHARLOTTE BUSSE IN VABIOUS WAYS.
There are many varieties of this Charlotte. They are
always bimilarly made, that is with sponge cake or lady
fingers, and whipped cream, custard or blanc-mange.
One way is to beat the whites of three eggs to a higli
froth, with a quarter of a pound of sugar, and half a
pint of cream, until it is quite thick and light ; flavor this
to your taste with lemon or vanilla, and pour it into a
eake-lined mould ; place some of the sliced cake or lady
Angers on top of the mould and over the cream ; set it on
ice, and when wanted turn it on a dish and serve.
Or, having lined a basin or mould, or small tin cups
with any convenient cake, such as lady Angers, sliced
savoy cake, or yellow lady cake, fill them with mock
cream, blanc-mange or custard, made from the yolks of
eggs; let them become cold, then turn them ont and
serve.
ANOTHBR V7AY.
Break an ounce of isinglass small, and pour on it a
teacup of hot milk or water ; let it dissolve, then strain
it through muslin, on half a pound of fine white sugar.
When nearly cold add to it a quart of rich cream, already
beaten to a f roth ; continue to beat it for a f ew minutes,
holding the pan on ice. Line your mould with sponges
and pour your cream in. Cover with sponge cake or
LA GUI8INE CREOLE. 167
lady Angers. Turn ît ôut and serve. The isinglass will
make thîs very firm if held on îce long enough to solîdify
bef ore serving.
PLAIN CHAELOTTB BUSSE.
Boil one ounce o£ isinglass in a pint of water until
reduced one half . While it is boiling, make a custard of
one-half pint of milk, yolks of four eggs, and one-
fourth of a pound of sugar; flavor this with vanilla or
lemon. Take a quart of cream, whîp it up to a fine f roth,
and when the isinglass is nearly cold, so that it will
not curdle the cream, stir it and the cream into the cus-
tard. Beat ail thoroughly and set it on ice. This is a
nice, easy way to make this dish, and may be made very
ornamental, if wanted so, by lining a glass dish with
lady-fingers, and then pouring in the cream and laying
fine fancy sugar-drops on top. If you hâve no lady-
finger sponges, you can slice any light sponge cake,
and lay it on the bottom and sides of the glass bowl.
SICILIAN BISCUIT DROPPED ON TINS.
Take four ^gs, twelve ounces of powdered and sif ted
sugar, and ten ounces of flour. Beat the eggs and sugar
together in a stewpan on the fire, untîl the batter feels
warm to the touch ; remove it f rom the fire, and stir it
thoroughly until it becomes cold; now add the flour,
and flavor with vanilla✪ Sicilian Biscuit Dropped on Tins. Butter some paper and place
it on the baking tins, or pans. Drop the cake mixture
in round or ovals on the buttered paper, and bake in a
slow oven. When put in the oven sift white sugar over
the biscuit
168 LA CUISINE CREOLE.
QUBBN^S DROPS.
Beat up a quarter of a pound of butter, and a quarter
of a pound of sif ted sugar, two eggs, and six ounces of
flour. Flavor with almonds, or yanilla, or lemon.✪ Queen's Drops Butter
some paper, place it on bakîng-sheet or pans, and drop
the mixture in drops about the size of a nutmeg. Bake
in a hot oven.
ALMOND MERINGUE.
Page 67 · 2 recipe records on this page
Presented as published in 1885. 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
A modernized reading is not available for this page yet. You are seeing the original text.
To a pound of the best white sugar, sif ted, add a pound
of blanched almonds ; put in a f ew drops of rose-water
as you beat them together in a mortar. Add to them
the well-beaten whites of six eggs, and form the paste
into shapes in the palm of the hand by using a little
flour ; butter some sheets of white paper, and drop the
macearoons on it, leaving a space between them. Strew
a little white sugar on them, and put in the oven to bake
a light brown. Almonds are blanched by pouring hot
water on them, and slipping oflf the brown coating.
166 LA CUISINE CREOLE.
DesseRTs.
CHARLOTTE BUSSE IN VABIOUS WAYS.
There are many varieties of this Charlotte. They are
always bimilarly made, that is with sponge cake or lady
fingers, and whipped cream, custard or blanc-mange.
One way is to beat the whites of three eggs to a higli
froth, with a quarter of a pound of sugar, and half a
pint of cream, until it is quite thick and light ; flavor this
to your taste with lemon or vanilla, and pour it into a
eake-lined mould ; place some of the sliced cake or lady
Angers on top of the mould and over the cream ; set it on
ice, and when wanted turn it on a dish and serve.
Or, having lined a basin or mould, or small tin cups
with any convenient cake, such as lady Angers, sliced
savoy cake, or yellow lady cake, fill them with mock
cream, blanc-mange or custard, made from the yolks of
eggs; let them become cold, then turn them ont and
serve.
ANOTHBR V7AY.
Break an ounce of isinglass small, and pour on it a
teacup of hot milk or water ; let it dissolve, then strain
it through muslin, on half a pound of fine white sugar.
When nearly cold add to it a quart of rich cream, already
beaten to a f roth ; continue to beat it for a f ew minutes,
holding the pan on ice. Line your mould with sponges
and pour your cream in. Cover with sponge cake or
LA GUI8INE CREOLE. 167
lady Angers. Turn ît ôut and serve. The isinglass will
make thîs very firm if held on îce long enough to solîdify
bef ore serving.
PLAIN CHAELOTTB BUSSE.
Boil one ounce o£ isinglass in a pint of water until
reduced one half . While it is boiling, make a custard of
one-half pint of milk, yolks of four eggs, and one-
fourth of a pound of sugar; flavor this with vanilla or
lemon. Take a quart of cream, whîp it up to a fine f roth,
and when the isinglass is nearly cold, so that it will
not curdle the cream, stir it and the cream into the cus-
tard. Beat ail thoroughly and set it on ice. This is a
nice, easy way to make this dish, and may be made very
ornamental, if wanted so, by lining a glass dish with
lady-fingers, and then pouring in the cream and laying
fine fancy sugar-drops on top. If you hâve no lady-
finger sponges, you can slice any light sponge cake,
and lay it on the bottom and sides of the glass bowl.
SICILIAN BISCUIT DROPPED ON TINS.
Take four ^gs, twelve ounces of powdered and sif ted
sugar, and ten ounces of flour. Beat the eggs and sugar
together in a stewpan on the fire, untîl the batter feels
warm to the touch ; remove it f rom the fire, and stir it
thoroughly until it becomes cold; now add the flour,
and flavor with vanilla. Butter some paper and place
it on the baking tins, or pans. Drop the cake mixture
in round or ovals on the buttered paper, and bake in a
slow oven. When put in the oven sift white sugar over
the biscuit
168 LA CUISINE CREOLE.
QUBBN^S DROPS.
Beat up a quarter of a pound of butter, and a quarter
of a pound of sif ted sugar, two eggs, and six ounces of
flour. Flavor with almonds, or yanilla, or lemon. Butter
some paper, place it on bakîng-sheet or pans, and drop
the mixture in drops about the size of a nutmeg. Bake
in a hot oven.
ALMOND MERINGUE.