Croquantes, or Almond Toffee
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
The sugar may be coloured with cochineal if preferred.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 58. The excerpt below is the record exactly as published.
Croquantes, or almond toffee. Mackerel stuffed with green gooseberries. Pick and seed some halfripe gooseberries, mix with a few pieces of fresh herring, chopped herbs, salt and cayenne pepper; stuff your mackerel with this, and boil in salt and water, season with sliced onions, carrots, and turnips ; when cooked, drain the fish, and serve with green gooseberry sauce. Green gooseberry sauce. Pick and seed two large handsful of green gooseberries, soak in boiling water and salt, drain and warm in melted butter seasoned with chopped parsley, salt, pepper, and a pinch of grated nutmeg ; just before serving, stir in a little double-cream. The celebrated ‘ Mackerel Gooseberry ” took its name from this sauce, which is of very old origin. Croquantes, or almond toffee. Blanch and dry a pound of Jordan almonds, cut up each almond into five or six pieces, and bake in a slow oven until a golden colour. Boil three-quarters of a pound of sugar to the snap, add your almonds, take the saucepan off the fire, stir the sugar and almonds well together, butter several small moulds, and line with the toffee as thin as possible. To avoid burning your fingers, use the slice of a lemon to smooth it round the mould. Some cooks pour the hot toffee into a buttered dish
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