Darioles

Ingredients

• Butter the dariole moulds
• one pound of flour
• three ounces of fine sugar
• the yolks of three eggs
• the whites of two eggs
• Eight well-beaten eggs
• six crushed macaroons
• half a pint of cream
• half the grated rind of a small lemon

Method

1. 1

   Butter dariole moulds and line with paste made from butter, flour, sugar, and eggs.

2. 2

   Prepare custard with beaten eggs, macaroons, sugar, cream, and lemon rind.

3. 3

   Stir over fire for 15 minutes, cool, fill moulds, and bake for 15 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 464. The excerpt below is the record exactly as published.

Darioles. — Butter the dariole moulds and line them with a thin paste made as follows : — • Beat half a pound of butter to a cream ; stir into it very gradually one pound of flour, with which three ounces of fine sugar has been mixed, and the yolks of three and the whites of two eggs, beaten separately. "VMien the moulds are lined, have ready a custard to fill them, composed of DAEIOLE MOULDS. the foUoAving ingredients: — Eight well-beaten oggs, without the whites, six cru.shed maca- roons, two ounces of sugar, half a pint of cream, and half the gi-ated rind of a small lemon

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