Cream Flavin a la Russe
From National viands à la mode, 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.
Cream Flavin a la Russe Line a flawn mould with puff paste trimmings, and place at the bottom of it a layer of kiimmei cream ; cover the cream with a round of white paper, and put the mould into the oven. When the pastry is nearly done remove from the oven, take away the paper, and place a layer of cranberry preserve jam which has passed through the sieve ; then cover this with more cream, and sprinkle over some macaroons that have been crushed with the rolling-pin ; then shake some caster sugar
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