Dariole Duchess

Ingredients

• one ounce of flour
• three ounces of sugar
• two whole eggs
• five yolks
• one pint of milk
• six crushed macaroons
• about a dozen dariole moulds
• some powdered sugar

Method

1. 1

   Mix flour, sugar, eggs, and yolks.

2. 2

   Add milk with crushed macaroons.

3. 3

   Line dariole moulds with dough, place chopped candied fruit at the bottom, fill with mixture, dust with powdered sugar, and bake in a hot oven.

4. 4

   Unmould and serve with fruit sauce.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 192. The excerpt below is the record exactly as published.

Dariole Duchess. Mix one ounce of flour and three ounces of sugar with two whole eggs and five yolks. Then add one pint of milk to which has been added six crushed macaroons. Line about a dozen dariole moulds, or small timbales, with tartelette dough, or puff paste parings. (Paste left over when making vol au vent or puff paste cakes). The paste should be rolled out very thin. Into the bottom of each lined mould place a little chopped candied fruit, then fill with the above preparation. Dust some powdered sugar

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