Corbeilles de Fantaisie

Ingredients

• two eggs in the shell
• the same weight of butter
• the same weight of sugar
• the same weight of Vienna flour
• a little grated lemon-peel
• a few drops of any nice flavouring essence
• apricot syrup
• centrifugal sugar or cocoa-nut
• pieces of pineapple
• strips of angelica
• some hundreds and thousands

Method

1. 1

   Beat butter, whisk eggs, add sugar and flour, flavour, bake in dariole-moulds.

2. 2

   Scoop out middles, roll in syrup and sugar, fill with cream mixed with pineapple, decorate with angelica.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 56. The excerpt below is the record exactly as published.

Corbeilles de Fantaisie Weigh two eggs in the shell and take the same weight of butter sugar, and Vienna flour. Beat the butter to a cream, and whisk the whites and yolks together for ten minutes. Add the sugar, then the flour, also a little grated lemon-peel and a few drops of any nice flavouring essence. Place in small dariole-moulds and bake for twenty minutes. Turn them out, and when cold scoop out the middles, roll the outsides in apricot syrup, and then in centrifugal sugar or cocoa-nut. Whip some cream thickly, flavour with pineapple rum, and mix in pieces of pineapple and fill the cases with it. Cut some strips of angelica to form handles, and round the edge put PLATE XIX 1. Corbeilles de Fantaisie. 2. Coquembouche d' Orange. 3. Harlequin Jelly. SWEETS 153 some hundreds and thousands

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