Eoll out the short-crust ; line six to eight tartlet-
pans, brush over with beaten egg, dust with sugar, fill
the centre with greengage jam, previously rubbed
through a coarse sieve ; bake in a moderate oven from
ten to fifteen minutes. Roll out the puff-paste about
^ of an inch think. Stamp out some rings fully J inch
smaller in diameter than the tartlets, brush these over
with milk, turn wet side on to castor sugar, and put on
to a baking-sheet, sugared sides upwards. Bake in a
quick oven, and place a ring on each of the baked
tartlets. When cold, fill the centre with whipped
■cream, flavoured with vanilla sugar. Place a glace
cherry in the centre of each, finish with a few strips
of cut angelique, and serve on a folded napkin.
765. Dames d'Honneur (Maids of Honour). — 2 oz.
of Jordan almonds, 4 oz. of castor sugar, 2 yolks of
eggs, g oz. Paisley flour, 2 tablespoonfuls of cream,
1 tablespoonful of orange-flower water, puff-paste for
lining.
Blanch, peel and dry the almonds, put them in a
mortar and pound with the castor sugar until fine,
680 RECHERCHE COOKERY.
add the yolks of eggs one by one, mix in the cream ^
the orange-flower water, and the Paisley flour. Line
some tartlet-moulds with the pufi:'-paste, put in the
mixture, and bake in a moderately heated oven.
766. Petits Gateaux Pithiviers. — J lb. almonds
peeled, ^ lb. castor sugar, a few sprigs crystaUised
orange flower, 1 tablespoonful of cream, ^ lb. fresh
butter, 1 teaspoonful chopped lemon-peel, 1 whole and
2 whites of eggs, about ^ lb. puff-paste.
Pound the almonds in a mortar together with the
orange flower ; when quite fine, add the cream, lemon-
peel, and 2 whites of eggs. Put the sugar into a basin^
cream the butter with the sugar, add the whole egg,
and work until thoroughly incorporated ; now add the
pounded almonds and work until smooth. EoU out
the pufl'-paste, stamp out some rounds about 3^ inches
in diameter ; stamp out rings of paste J of an mch
wide and fix on the rounds to form the border, and fill
with the mixture ; place a few strips of paste crossways,
bake in a moderate oven ; when nearly done dust with
sugar and finish baking.
767. Dartois aux Abricots Meringue. — Roll out
some puft'-paste about three inches wide, trim off the
edges, place it on a baking-sheet, and bake for ten
minutes.
Spread with warm a.pricot marmalade ; have ready a
meringue mixture, put it in a forcmg-bag with a plain
tube, put it m the shape of ribbons across the layer of
marmalade, so as to form a lattice-work pattern. Dredge
with sugar, place halves of glace cherry and small
pieces of angelique alternately in the centre of the
patterns. Bake m a cool oven for ten minutes just
long enough to dry, cut into convenient finger shapes,
and serve cold-.
768. Gateaux de Brioche a la Francaise. — 1 lb. flour
(sifted), ^Ib. oiled butter, ^ oz. yeast, ^ oz. castor sugar,
7 eggs, a pinch of salt, ^ gil milk.
Take 4 oz. of the flour, make a well in the centre^
PASTRIES (various), CAKES, TARTLETS, &C. 681
Page 322
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
A modernized reading is not available for this page yet. You are seeing the original text.
Eoll out the short-crust ; line six to eight tartlet-
pans, brush over with beaten egg, dust with sugar, fill
the centre with greengage jam, previously rubbed
through a coarse sieve ; bake in a moderate oven from
ten to fifteen minutes. Roll out the puff-paste about
^ of an inch think. Stamp out some rings fully J inch
smaller in diameter than the tartlets, brush these over
with milk, turn wet side on to castor sugar, and put on
to a baking-sheet, sugared sides upwards. Bake in a
quick oven, and place a ring on each of the baked
tartlets. When cold, fill the centre with whipped
■cream, flavoured with vanilla sugar. Place a glace
cherry in the centre of each, finish with a few strips
of cut angelique, and serve on a folded napkin.
765. Dames d'Honneur (Maids of Honour). — 2 oz.
of Jordan almonds, 4 oz. of castor sugar, 2 yolks of
eggs, g oz. Paisley flour, 2 tablespoonfuls of cream,
1 tablespoonful of orange-flower water, puff-paste for
lining.
Blanch, peel and dry the almonds, put them in a
mortar and pound with the castor sugar until fine,
680 RECHERCHE COOKERY.
add the yolks of eggs one by one, mix in the cream ^
the orange-flower water, and the Paisley flour. Line
some tartlet-moulds with the pufi:'-paste, put in the
mixture, and bake in a moderately heated oven.
766. Petits Gateaux Pithiviers. — J lb. almonds
peeled, ^ lb. castor sugar, a few sprigs crystaUised
orange flower, 1 tablespoonful of cream, ^ lb. fresh
butter, 1 teaspoonful chopped lemon-peel, 1 whole and
2 whites of eggs, about ^ lb. puff-paste.
Pound the almonds in a mortar together with the
orange flower ; when quite fine, add the cream, lemon-
peel, and 2 whites of eggs. Put the sugar into a basin^
cream the butter with the sugar, add the whole egg,
and work until thoroughly incorporated ; now add the
pounded almonds and work until smooth. EoU out
the pufl'-paste, stamp out some rounds about 3^ inches
in diameter ; stamp out rings of paste J of an mch
wide and fix on the rounds to form the border, and fill
with the mixture ; place a few strips of paste crossways,
bake in a moderate oven ; when nearly done dust with
sugar and finish baking.
767. Dartois aux Abricots Meringue. — Roll out
some puft'-paste about three inches wide, trim off the
edges, place it on a baking-sheet, and bake for ten
minutes.
Spread with warm a.pricot marmalade ; have ready a
meringue mixture, put it in a forcmg-bag with a plain
tube, put it m the shape of ribbons across the layer of
marmalade, so as to form a lattice-work pattern. Dredge
with sugar, place halves of glace cherry and small
pieces of angelique alternately in the centre of the
patterns. Bake m a cool oven for ten minutes just
long enough to dry, cut into convenient finger shapes,
and serve cold-.
768. Gateaux de Brioche a la Francaise. — 1 lb. flour
(sifted), ^Ib. oiled butter, ^ oz. yeast, ^ oz. castor sugar,
7 eggs, a pinch of salt, ^ gil milk.
Take 4 oz. of the flour, make a well in the centre^
PASTRIES (various), CAKES, TARTLETS, &C. 681