Biscuit Tortoni

Ingredients

• a pony of good maraschino
• two ounces of macaroon crumbs

Method

1. 1

   Same as biscuit glace, with the addition of a pony of good maraschino and two ounces of macaroon crumbs.

2. 2

   To make the crumbs, crush some dry macaroons and pass through a sieve or colander.

3. 3

   Put in round paper cases, filling above the edge, and allow to set in ice box for several hours until frozen.

4. 4

   Dip the top of the biscuit in macaroon crumbs before serving.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 70. The excerpt below is the record exactly as published.

Biscuit Tortoni Assorted cakes Coffee Scrambled eggs with chives. Make some plain scrambled eggs, and just before serving add some finely-cut chives, mix, and season well. Sweet potato croquettes. Boil four large potatoes in salt water, when soft, peel, and pass through a sieve. Then put in a casserole, add two ounces of butter, the yolks of three eggs, season with salt and pepper, and mix well. When cold, roll in flour, shape in the form of a large cork, then roll in beaten eggs and bread crumbs, and fry in very hot swimming lard. When nice and brown serve on a napkin. Palestine potatoes. Sweet potato croquettes formed in the shape of a small pear. When fried, dress on a napkin with the pointed end up, and stick a sprig of parsley in the top. Alsatian potatoes. Put in a casserole two ounces of butter and one chopped onion, and simmer until golden yellow. Add four potatoes cut in small dices, one bay leaf, one clove, one cup of water, and season with salt and pepper. Cover, and simmer slowly for thirty minutes. Add fresh chopped parsley before serving. Biscuit Tortoni. Same as biscuit glace, with the addition of a pony of good maraschino and two ounces of macaroon crumbs

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