Put the sugar in a copper egg-bowl, break the eggs,
add, and beat over a very slow fire for fifteen to twenty
minutes ; then add the almonds, the ground rice, the
butter (slightly warmed), and the liqueur ; mix the
whole gently. Butter and flour a round pudding -mould,
fill in the mixture, and bake in a moderate oven for
thirty to thirty-five minutes. When done, turn out of
the mould and glaze over whilst warm with some apricot
jam, previously reduced with a little syrup and strained.
When the coating is set, put some red-currant jelly into
a paper cornet, cut the point, and ornament the top in
shape of a crown and a B underneath. Garnish with
a few peeled pistachios, and serve on a round dish with
lace paper.
771. Gateau a la Portugaise. — ^ lb. almonds (peeled),
1^ orange, j lb. castor sugar, 3 whole eggs, 1 oz. fecule,
glace royale, crystallised cherries, and angelique.
Cream the sugar and yolks of eggs in a basin, pound
the almonds in a mortar, incorporate the juice of oranges
and peelings finely chopped. Work well in the mortar
for a few minutes ; work this mixture in with the sugar
and yolks of eggs, and add the fecule. Beat the whites
of eggs to a stiff froth, and mix gently with the mixture,
and fill into an oblong mould well buttered ; bake in a
moderate oven for half-an-hour or more. Turn out on
PASTRIES (various), CAKES, TARTLETS, &C. 683
a sieve to cool, glaze neatly with a coating of glace
royale, ornament with crystallised cherries and angelique.
Serve whole or cut into slices.
772. Tranches a la Neige. — | lb. butter, ^ lb. castor
sugar, ^ lb. flour, 2 oz. icing sugar, 2 oz. ground almonds,
J rind lemon peel, 4 yolks of eggs, 6 whites of eggs.
Work the butter with the egg-yolks and castor sugar;
add the flour, beat up 4 whites of eggs, and mix gently
with the mixture ; bake in a flat oblong buttered tin,
ivhisk the 2 remaining whites of eggs to a stiff froth, mix
with them sugar, ground almonds, and lemon peel.
Spread over the surface thickly, cut in convenient slices.
Shape neatly, and bake quickly a light yellow. Dust
with sugar before baking. Fruit jam can be spread
thinly over the cake before the snow is added.
773. Meringues (Shells). — J lb. sifted sugar, 6 whites
of eggs.
Whisk the whites of eggs in an egg-bowl until they
represent a stiff froth ; mix them with the sugar lightly ;
be careful not to work the batter too much in mixing,
otherwise the froth will become too soft for shap-
ing. The preparation is then ready for moulding the
•desired shapes of meringues ; this may be eflected with
a spoon, with a cornet, or piping-bag. Place some
foolscap paper on a baking sheet, or on a board about
J of an inch thick, shape the meringues on it in rows,
keep them about an inch apart from each other, dust
them with sifted sugar, place them in a very moderate
oven for about 2 hours. When done, take u]3 each
meringue, break in the bottom carefully with your
thumb, put back on the baking-sheet, and allow them
to dry overnight in a warm place.
774. Meringues au Citron. — Proceed as before ; add
the rind of half a lemon finely chopped, and mixed with
the sugar ; when baked and cool, fill with whipped
cream slightly sweetened.
775. Meringues aux Amandes. — Proceed as before,
adding ^ lb. peeled, dried, and pounded almonds along
with the suga,r, and proceed as previously described.
Page 324
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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Put the sugar in a copper egg-bowl, break the eggs,
add, and beat over a very slow fire for fifteen to twenty
minutes ; then add the almonds, the ground rice, the
butter (slightly warmed), and the liqueur ; mix the
whole gently. Butter and flour a round pudding -mould,
fill in the mixture, and bake in a moderate oven for
thirty to thirty-five minutes. When done, turn out of
the mould and glaze over whilst warm with some apricot
jam, previously reduced with a little syrup and strained.
When the coating is set, put some red-currant jelly into
a paper cornet, cut the point, and ornament the top in
shape of a crown and a B underneath. Garnish with
a few peeled pistachios, and serve on a round dish with
lace paper.
771. Gateau a la Portugaise. — ^ lb. almonds (peeled),
1^ orange, j lb. castor sugar, 3 whole eggs, 1 oz. fecule,
glace royale, crystallised cherries, and angelique.
Cream the sugar and yolks of eggs in a basin, pound
the almonds in a mortar, incorporate the juice of oranges
and peelings finely chopped. Work well in the mortar
for a few minutes ; work this mixture in with the sugar
and yolks of eggs, and add the fecule. Beat the whites
of eggs to a stiff froth, and mix gently with the mixture,
and fill into an oblong mould well buttered ; bake in a
moderate oven for half-an-hour or more. Turn out on
PASTRIES (various), CAKES, TARTLETS, &C. 683
a sieve to cool, glaze neatly with a coating of glace
royale, ornament with crystallised cherries and angelique.
Serve whole or cut into slices.
772. Tranches a la Neige. — | lb. butter, ^ lb. castor
sugar, ^ lb. flour, 2 oz. icing sugar, 2 oz. ground almonds,
J rind lemon peel, 4 yolks of eggs, 6 whites of eggs.
Work the butter with the egg-yolks and castor sugar;
add the flour, beat up 4 whites of eggs, and mix gently
with the mixture ; bake in a flat oblong buttered tin,
ivhisk the 2 remaining whites of eggs to a stiff froth, mix
with them sugar, ground almonds, and lemon peel.
Spread over the surface thickly, cut in convenient slices.
Shape neatly, and bake quickly a light yellow. Dust
with sugar before baking. Fruit jam can be spread
thinly over the cake before the snow is added.
773. Meringues (Shells). — J lb. sifted sugar, 6 whites
of eggs.
Whisk the whites of eggs in an egg-bowl until they
represent a stiff froth ; mix them with the sugar lightly ;
be careful not to work the batter too much in mixing,
otherwise the froth will become too soft for shap-
ing. The preparation is then ready for moulding the
•desired shapes of meringues ; this may be eflected with
a spoon, with a cornet, or piping-bag. Place some
foolscap paper on a baking sheet, or on a board about
J of an inch thick, shape the meringues on it in rows,
keep them about an inch apart from each other, dust
them with sifted sugar, place them in a very moderate
oven for about 2 hours. When done, take u]3 each
meringue, break in the bottom carefully with your
thumb, put back on the baking-sheet, and allow them
to dry overnight in a warm place.
774. Meringues au Citron. — Proceed as before ; add
the rind of half a lemon finely chopped, and mixed with
the sugar ; when baked and cool, fill with whipped
cream slightly sweetened.
775. Meringues aux Amandes. — Proceed as before,
adding ^ lb. peeled, dried, and pounded almonds along
with the suga,r, and proceed as previously described.