Peel the oranges very thinly, without cutting any of
the white part ; chop the rind finely. Cream the butter
and sugar, add by degrees the yolks of eggs, stir in the
vanilla essence, chopped orange rind, and two table-
spoonfuls of orange juice. Add a pincl^ of salt to the
white of egg, whisk to a stiff* froth, and fold into the
mixture. Roll out the paste, line from eight to ten tart-
let-moulds, prick the paste with a fork, and fill three-
parts full with the mixture. Put them on a baking-tin,
bake for fifteen minutes in a moderate oven, then dust
with sugar, and finish baking. Turn out, cool, and
dish up on a folded napkin or dish-paper.
758. Tartelettes a la Balmoral. — Puff -paste for lining
tartlet-moulds, 2 eggs, 2 oz. dried cherries, 4 oz. butter,
4 oz. castor sugar, ^ oz. fecule or 1 oz. Brown & Pol-
son's cornflour, 2 oz. crushed spongecakes, 2 oz. lemon
peel.
Beat the butter and the sugar to a cream, add the
PASTRIES (various), CAKES, TARTLETS, &C. 677
egg-yolks one at a time ; chop the cherries and peel very
small, and add to the mixture ; beat together with the
powdered spongecakes. Lme the tartlet-moulds with
pufif-paste trimmings. Whisk the whites of eggs to a
stiff froth, and mix this with the cornflour or fecule
carefully into the mixture ; fill up the lined moulds (not
quite full), dust with sugar, place them on a tin, and bake
in a moderate oven for eighteen minutes.
759. Granville Tartlets. — 2 oz. butter, 2 oz. currants,
1 oz. ground rice, 2 whites of eggs, 1 oz. candied peel, 3
oz. sugar, 3 oz. sponge-cake crumbs, f lb. puff-paste, a
little water icing, 5 drops of lemon essence, 1 tablespoon-
ful cream, 1 oz. dessert cocoanut.
Cream the butter and sugar until perfectly smooth,
add the ground rice and crumbs, chop the peel finely
and add together with the currants, cream, and flavour-
ing essence. Beat up the whites and amalgamate. Roll
out the paste, cut out some rounds, and line small oval
tartlet-moulds ; put in a spoonful of the mixture, and
bake in a moderately heated oven. Cover the tops with
water or fondant icing, sprinkle with desiccated cocoanut,
and serve.
760. Clarence Tartlets. — 2 eggs, 4 oz. castor sugar,
6 oz. fresh butter, a pinch of grated nutmeg, orange
flavouring, crystallised cherries, puff-paste.
Lme a dozen tartlet-moulds with puff-paste trim-
mings. Beat the eggs and sugar to a cream, add a pinch
of grated nutmeg, and a few drops of orange flavouring.
Dissolve the butter and stir into the mixture ; fill the
tartlets about three-parts full. Place on a baking-sheet
and bake to a dehcate brown in a moderate oven. When
done, place a crystallised cherry in the centre of each and
ornament round with a few fancifully-cut pieces of
angelique.
761. Tartelettes a la Saint-Denis.— 6 oz. Vienna
or Coombs' self-raising flour, 4 oz. butter, 3 eggs, 1
tablespoonful milk, 4 oz. sugar, a pinch of salt, rasplDerry
jam, 2 oz. ground almonds, 1 tablespoonful fecule or
cornflower, vanilla essence.
678 RECHERCHE COOKERY.
Page 320
Presented as published in 1892. 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
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Peel the oranges very thinly, without cutting any of
the white part ; chop the rind finely. Cream the butter
and sugar, add by degrees the yolks of eggs, stir in the
vanilla essence, chopped orange rind, and two table-
spoonfuls of orange juice. Add a pincl^ of salt to the
white of egg, whisk to a stiff* froth, and fold into the
mixture. Roll out the paste, line from eight to ten tart-
let-moulds, prick the paste with a fork, and fill three-
parts full with the mixture. Put them on a baking-tin,
bake for fifteen minutes in a moderate oven, then dust
with sugar, and finish baking. Turn out, cool, and
dish up on a folded napkin or dish-paper.
758. Tartelettes a la Balmoral. — Puff -paste for lining
tartlet-moulds, 2 eggs, 2 oz. dried cherries, 4 oz. butter,
4 oz. castor sugar, ^ oz. fecule or 1 oz. Brown & Pol-
son's cornflour, 2 oz. crushed spongecakes, 2 oz. lemon
peel.
Beat the butter and the sugar to a cream, add the
PASTRIES (various), CAKES, TARTLETS, &C. 677
egg-yolks one at a time ; chop the cherries and peel very
small, and add to the mixture ; beat together with the
powdered spongecakes. Lme the tartlet-moulds with
pufif-paste trimmings. Whisk the whites of eggs to a
stiff froth, and mix this with the cornflour or fecule
carefully into the mixture ; fill up the lined moulds (not
quite full), dust with sugar, place them on a tin, and bake
in a moderate oven for eighteen minutes.
759. Granville Tartlets. — 2 oz. butter, 2 oz. currants,
1 oz. ground rice, 2 whites of eggs, 1 oz. candied peel, 3
oz. sugar, 3 oz. sponge-cake crumbs, f lb. puff-paste, a
little water icing, 5 drops of lemon essence, 1 tablespoon-
ful cream, 1 oz. dessert cocoanut.
Cream the butter and sugar until perfectly smooth,
add the ground rice and crumbs, chop the peel finely
and add together with the currants, cream, and flavour-
ing essence. Beat up the whites and amalgamate. Roll
out the paste, cut out some rounds, and line small oval
tartlet-moulds ; put in a spoonful of the mixture, and
bake in a moderately heated oven. Cover the tops with
water or fondant icing, sprinkle with desiccated cocoanut,
and serve.
760. Clarence Tartlets. — 2 eggs, 4 oz. castor sugar,
6 oz. fresh butter, a pinch of grated nutmeg, orange
flavouring, crystallised cherries, puff-paste.
Lme a dozen tartlet-moulds with puff-paste trim-
mings. Beat the eggs and sugar to a cream, add a pinch
of grated nutmeg, and a few drops of orange flavouring.
Dissolve the butter and stir into the mixture ; fill the
tartlets about three-parts full. Place on a baking-sheet
and bake to a dehcate brown in a moderate oven. When
done, place a crystallised cherry in the centre of each and
ornament round with a few fancifully-cut pieces of
angelique.
761. Tartelettes a la Saint-Denis.— 6 oz. Vienna
or Coombs' self-raising flour, 4 oz. butter, 3 eggs, 1
tablespoonful milk, 4 oz. sugar, a pinch of salt, rasplDerry
jam, 2 oz. ground almonds, 1 tablespoonful fecule or
cornflower, vanilla essence.
678 RECHERCHE COOKERY.