Creme d’Amandes for Gateaux Savigny

Ingredients

• ½ lb. sweet almonds
• 2 oz. bitter almonds
• 4 oz. caster sugar
• 1 glass maraschino
• 1 tablespoonful orange-flower water
• ½ oz. flour
• 1 oz. butter
• ½ pint milk
• 2 yolks of eggs

Method

1. 1

   Put the butter in a stewpan; when melted stir in the flour, let it cook for a minute or two, pour in the boiling milk, mix well and work in the yolks of eggs.

2. 2

   Stir over the fire until the eggs are set, then turn into a basin and let cool.

3. 3

   Blanch and peel the almonds, chop them finely, bake in a moderate oven until light brown, pound them, and add the cooked custard, maraschino, and orange-flower water.

4. 4

   Mix thoroughly and use as directed.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 477. The excerpt below is the record exactly as published.

Creme d’Amandes for Gateaux Savigny.— % lb.. ENTREMETS FROIDS, ETC. ( COLD SWEETS , ETC.) 555 sweet almonds, 2 oz. bitter almonds, 4 oz. caster sugar, 1 glass maraschino, 1 tablespoonful orange-flower water, li oz. flour, 1 oz. butter, k pint milk, 2 yolks of eggs

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