bottoms of the rings with apricot jam and fasten them
together, commencing with the largest so as to form a
pyramid. Allow the gateau to set and coat the outside
with chocolate icing. Ornament with royal icing to taste.
Do not fasten the top piece. Fill the cornets with a
previously prepared custard (creme patissiere), sprinkle
the tops with chopped pistachio kernels, fasten them
by means of a little icing in a row round the gateau.
When the dish is wanted for table, remove the top piece
and fill with well-frozen strawberry ice cream ; replace
the top, and serve. The chocolate icing can be substi-
tuted with strawberry fondant or orange fondant
icing.
668. Cornets de Nougat a la Creme. — i lb. sweet
almonds, ^ lb. sugar, | lemon, 1 gill cream, vanilla
sugar, pistachio kernels for garnish.
Blanch, peel, and shred the almonds finely, put
them on a baking-sheet, and bake in a cool oven a
fawn colour. Put h lb. castor sugar in a copper pan,
add the strained juice of half lemon, cook until it is a
light brown, add the shredded almonds, stir well and
let boil again. Pour quickly on to an oiled marble slab,
stamp out some very thin circles about two and a half
inches in diameter. Wrap each quickly round an oiled
cornet mould, put in a second mould so as to keep in
shape. Remove when cool ; whip the cream, sweeten
with a little vanilla sugar ; fill the cornets with this,
sprinkle with a few chopped pistachio kernels, and serve.
The edges of the cornets look better if garnished with
little beads of royal icing. These cornets can also be
filled with ice cream or any kind of sweet custard, and
will thus make a pleasant change.
669. Gateaux Savigny. — 8 eggs, J lb. castor sugar,
2 inches vanilla pod, 6 oz. almonds (sweet), 6 oz. butter,
6 oz. flour, coffee icing, almond cream.
Blanch and peel the almonds, shred them coarsely,
and place them on a baking- sheet in the oven until of
a fawny brown. Break the eggs in a basin, add the
sugar and the vanilla, beat up with a wooden spoon
636 RECHEECHE COOKERY.
until creamy, stand the basin in a vessel of hot water
over the fire, and whisk until it has the appearance of a
thick Genoise mixture. Take out the vanilla, add the
almonds, and mix in gradually the sifted flour and
melted butter. Put the preparation in a well-buttered
saute-pan, bake in a slow oven for about twenty-five
minutes, turn out and let cool. Divide the gateau in two
rounds, take out a little of the soft crumbs, spread with
creme d'amandes or praline d'amandes, close together
neatly; cut into any desired shapes, diamonds, fingers,
or ovals, mask the surface with fondant icing flavoured
with coftee, and sprinkle over with finely-chopped roasted
almonds.
670. Creme d'Amandes for Gateaux Savigny. — ^ lb.
sweet almonds, 2 oz. bitter almonds, 4 oz. castor sugar,
1 glass Maraschino, 1 tablespoonful orange-flower water,
1^ oz. flour, 1 oz. butter, ^ pint milk, 2 yolks of eggs.
Page 293
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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bottoms of the rings with apricot jam and fasten them
together, commencing with the largest so as to form a
pyramid. Allow the gateau to set and coat the outside
with chocolate icing. Ornament with royal icing to taste.
Do not fasten the top piece. Fill the cornets with a
previously prepared custard (creme patissiere), sprinkle
the tops with chopped pistachio kernels, fasten them
by means of a little icing in a row round the gateau.
When the dish is wanted for table, remove the top piece
and fill with well-frozen strawberry ice cream ; replace
the top, and serve. The chocolate icing can be substi-
tuted with strawberry fondant or orange fondant
icing.
668. Cornets de Nougat a la Creme. — i lb. sweet
almonds, ^ lb. sugar, | lemon, 1 gill cream, vanilla
sugar, pistachio kernels for garnish.
Blanch, peel, and shred the almonds finely, put
them on a baking-sheet, and bake in a cool oven a
fawn colour. Put h lb. castor sugar in a copper pan,
add the strained juice of half lemon, cook until it is a
light brown, add the shredded almonds, stir well and
let boil again. Pour quickly on to an oiled marble slab,
stamp out some very thin circles about two and a half
inches in diameter. Wrap each quickly round an oiled
cornet mould, put in a second mould so as to keep in
shape. Remove when cool ; whip the cream, sweeten
with a little vanilla sugar ; fill the cornets with this,
sprinkle with a few chopped pistachio kernels, and serve.
The edges of the cornets look better if garnished with
little beads of royal icing. These cornets can also be
filled with ice cream or any kind of sweet custard, and
will thus make a pleasant change.
669. Gateaux Savigny. — 8 eggs, J lb. castor sugar,
2 inches vanilla pod, 6 oz. almonds (sweet), 6 oz. butter,
6 oz. flour, coffee icing, almond cream.
Blanch and peel the almonds, shred them coarsely,
and place them on a baking- sheet in the oven until of
a fawny brown. Break the eggs in a basin, add the
sugar and the vanilla, beat up with a wooden spoon
636 RECHEECHE COOKERY.
until creamy, stand the basin in a vessel of hot water
over the fire, and whisk until it has the appearance of a
thick Genoise mixture. Take out the vanilla, add the
almonds, and mix in gradually the sifted flour and
melted butter. Put the preparation in a well-buttered
saute-pan, bake in a slow oven for about twenty-five
minutes, turn out and let cool. Divide the gateau in two
rounds, take out a little of the soft crumbs, spread with
creme d'amandes or praline d'amandes, close together
neatly; cut into any desired shapes, diamonds, fingers,
or ovals, mask the surface with fondant icing flavoured
with coftee, and sprinkle over with finely-chopped roasted
almonds.
670. Creme d'Amandes for Gateaux Savigny. — ^ lb.
sweet almonds, 2 oz. bitter almonds, 4 oz. castor sugar,
1 glass Maraschino, 1 tablespoonful orange-flower water,
1^ oz. flour, 1 oz. butter, ^ pint milk, 2 yolks of eggs.