Compote de Seville

Ingredients

• the yolks of twelve eggs
• 2 table-spoonfuls of cream
• 2 teaspoonfuls of vanilla sugar
• 1 dessert-spoonful of the cream mixture
• some cinnamon sugar

Method

1. 1

   Beat the yolks of twelve eggs with 2 tablespoons of cream and 2 teaspoons of vanilla sugar.

2. 2

   In a sauté pan, simmer some syrup at about 20 degrees.

3. 3

   Drop in the cream mixture in small pats, turning them until done on both sides, then drain.

4. 4

   Stick two pats together with orange marmalade, stamp them out, and place on a baking sheet.

5. 5

   Dust with cinnamon sugar, lightly color with a salamander, and arrange on a Compote-dish with orange syrup flavored with rum.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 455. The excerpt below is the record exactly as published.

Compote de Seville. — Put in a basin the yolks of twelve eggs, 2 table-spoonfuls of cream, and 2 teaspoonfuls of vanilla sugar, and beat them well. Put some syrup of about 20deg. in a saute-pan, and let it simmer ; drop in 1 dessert-spoonful at a time of the cream mixture, thus making small round pats ; turn them, and when done on both sides, drain them. Stick two of these pats together with orange marmalade, stamp them out with a circular tin cutter, and place each one as it is done on a clean baking-sheet. Dust some cinnamon sugar

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