Cornets de Nougat à la Crème

Ingredients

• ¼ lb. sweet almonds
• ½ lb. sugar
• 1 lemon
• 1 gill cream
• vanilla sugar
• pistachio hernels for garnish

Method

1. 1

   Blanch and shred almonds, bake until light brown.

2. 2

   Cook sugar with lemon juice until light brown, add almonds, stir, and pour onto an oiled slab.

3. 3

   Shape into thin circles and wrap around cornet moulds.

4. 4

   Fill with whipped cream sweetened with vanilla sugar and garnish with pistachios.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 475. The excerpt below is the record exactly as published.

lemon-rind, and sufficient water to cover. Strain off the juice and put the apple-stew in a glass dish. Prepare a thick custard by boil- ing the milk, sweetened with vanilla sugar, flavoured with sherry and thickened with the egg-yolks. Let the custard get cold, then pour over the apples. Sweeten the cream slightly before it is whipped, and add the maraschino at the last. Put on a sieve to strain for a short time, then put the cream roughly on the apple and custard ; ornament according to taste, and serve. 1749. Gateau Surpris aux Fraises.—S eggs, 8 oz. caster sugar, 10 oz. sifted flour, 8 oz. ground and sifted almonds, 10 oz. butter, chocolate icing and royal icing, 10 tvafer cornets, about 1 quart strawberry ice cream, 1 oz. chopped pistachio, custard for filling cornets. Break the eggs into a copper bowl or basin, add the sugar, and whip well for a few minutes. Stand it over a stewpan with boiling water and beat vigorously with a whisk for about twenty minutes. Butter and flour a large saute-pan or deep square baking-sheet. When the mixture is sufficiently worked stir in by degrees the sifted flour, the sifted ground almonds, and the butter (melted) ; mix care- fully but well ; pour into the tin and bake in a moderately heated oven from twenty-five to thirty minutes. When cold cut out as many rounds as are required, but they must be cut successively smaller and smaller. Stamp out the centre of each round thus obtained to form rings about an inch or one and a half inch broad, leaving the largest and the smallest ones whole. The largest will form the bottom and the smallest the top of the ‘gateau.’ Have some apricot jam made liquid, place the large round on a dish, spread the tops and bottoms of the rings with apricot jam and fix them together, commencing with the largest, so as to form a pyramid. Allow the gateau to set and coat the outside with chocolate icing. Ornament with royal icing to taste. Do not fasten the top piece. Fill the cornets with a previously prepared custard (creme patissiere), sprinkle the tops with chopped THE NEW CENTURY COOKERY BOOK 554 pistachio kernels, fasten them by means of a little icing in a row round the gateau. When the dish is wanted for table, remove the top piece and fill with well-frozen strawberry ice cream ; replace the top, and serve. The chocolate icing can be substituted by straw- berry fondant or orange fondant icing. 1750. Gateau a la Heine. — Cream | lb. of fresh butter with ^ lb. of caster sugar ; add one by one six yolks of eggs, 4 oz. ground almonds, and 4 oz. of fecula (potato flour), flavour with vanilla or lemon, and stir in the beaten whites of 3 eggs. Lastly add gill of whipped cream and a few candied violets or orange flowers. Butter a spiral-shaped mould, and dredge with fine sugar ; fill up, and bake in a moderate oven. When done unmould, mask with apricot marmalade, and ice with maraschino icing. Decorate tastefully. 1751. Cornets de Nougat dla Creme. — ^ lb. sweet almonds,. % lb. sugar, \ lemon, 1 gill cream, vanilla sugar, pistachio hernels for garnish

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