Almond Tartelette

Ingredients

• the weight of four eggs in flour
• butter
• ground almonds
• sugar
• a tablespoonful of brandy

Method

1. 1

   Work the eggs and sugar in a bowl with a wooden spoon until frothed.

2. 2

   Add flour, almonds, and melted butter.

3. 3

   Bake in buttered tartelette moulds and serve masked with apricot glaze.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 74. The excerpt below is the record exactly as published.

butter and the same weight of flour, stir in two tablespoonfuls of ground sweet almonds, bring to the boil, and simmer for twenty minutes ; then pass all through the hair sieve, and serve with grated Parmesan and plainly boiled rice. Remove the black skin from a good-sized sole, and on that side make an incision a quarter of an inch deep down each side of the back-bone. With a pair of scissors trim off the small bones all round the fish, then flour it, dip it in a well-beaten egg, and roll it in a cloth strewn with finely sifted white crumbs. Let this dry, after which place the sole in a well-buttered gratin-dish. and cook it in the Dutch oven, basting it well with the butter. Serve on a hot dish, and having added a tablespoonful of chopped parsley and the squeeze of a lemon to the butter, pour it over the fish. Cut the noisettes from the meaty part of a loin of mutton ; they should be three-quarters of an inch 172 FIFTY DINNERS. thick and two and a half inches in diameter. Grill them as you would fillets of beef and serve with this 3 Mutton • — Trim two dozen pieces each of fillets with young potatoes, carrots, and turnips, two gendarme inches long and as thick as a drawing- * ' pencil, pointing the ends of them. Blanch these for five minutes in boiling water, then drain them and put them into a stewpan with two ounces of butter, putting the carrots in first, then the potatoes, lastly the turnips. Cook them over a low fire, seasoning with salt, pepper, and a dust of sugar. When tender drain and serve in the centre of the dish of noisettes^ with a tablespoonful of melted glaze poured over them. Prepare four ounces of macaroni, as given for spa- ghetti, page 59, but instead of the preparation there described use a dozen and a half sauce %ith“oys'url oysters, prepared as for oyster sauce, page 52 ; put this in the hollow, cover with macaroni, and finish like the spaghetti. Take the weight of four eggs in flour, butter, ground almonds, and sugar. Work the eggs and the sugar in a bowl first with a wooden spoon ; %s?tdts^^‘ when well frothed add the flour, the almonds, and butter melted but lukewarm, also a tablespoonful of brandy

Cook this with the app: pantry check, scaling, and the assistant.