Corbeilles Fantastiques

Ingredients

• two eggs
• the same weight of butter
• the same weight of sugar
• the same weight of Vienna flour
• some grated lemon-peel
• a few drops of some flavouring essence

Method

1. 1

   Weigh eggs in shell and use equal weights of butter, sugar, and flour.

2. 2

   Cream butter, beat eggs, and mix lightly.

3. 3

   Add sugar, flour, lemon-peel, and essence.

4. 4

   Bake in dariole-moulds for 20 minutes.

5. 5

   Cool, scoop out middles, cover with marmalade, roll in pistachio-kernels, and top with whipped cream and cherries.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 59. The excerpt below is the record exactly as published.

Corbeilles Fantastiques Weigh two eggs in the shell, and take the same weight of butter, sugar, and Vienna flour ; beat the butter to a cream, and beat the whites and yolks together for ten minutes, and mix them lightly with the butter ; add the sugar, then the flour, also some grated lemon-peel and a few drops of some flavouring essence

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