Cotelettes en Surprise

Ingredients

• Roll and stamp out twelve thin heart-shapes of feuilletage paste
• put a teaspoonful of apricot marmalade
• about half a teaspoonful of soft almond paste
• paste the cakes with dissolved apricot marmalade
• roll them in crushed macaroons
• short pieces of baked almond paste
• make a skewer red hot

Method

1. 1

   Roll out feuilletage paste into heart shapes, fill with apricot marmalade and almond paste, fold and shape into cutlets.

2. 2

   Bake, cool, and coat with apricot marmalade and crushed macaroons.

3. 3

   Insert almond paste to imitate bones and serve on a layer of apricot marmalade with red currant jelly.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 482. The excerpt below is the record exactly as published.

Cotelettes en Surprise. — Roll and stamp out on a floured board twelve thin heart-shapes of feuilletage paste, put a teaspoonful of apricot marmalade on one side of each, and about half a tea- spoonful of soft almond paste on top; wet the edges, fold over, press down the edges well, and give them the shape of cutlets as near as possible ; put them on a baking-sheet and bake ; when cold paste the cakes with dissolved apricot marmalade, and roll them in crushed macaroons ; have ready some short pieces of baked almond paste, insert one in the small end of each to imitate bones ; make a skewer red hot

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