Dariolettes a la Chantilly

Ingredients

• Prepare a frying-batter as directed in the adjoining recipe
• Have ready some hot fat (clarified butter or dripping)
• a teaspoonful of apricot marmalade
• 1 oz. ground almonds
• half a gill of thick syrup
• 1 gill of whipped cream

Method

1. 1

   Dip a dariole fryer into the fat and then into the batter, so as to completely mask the outside of the mould.

2. 2

   Fry in hot fat to a golden colour, then take up and remove the case carefully.

3. 3

   Continue this until the desired quantity of cases are fried.

4. 4

   Put a teaspoonful of apricot marmalade into each case or dariolette.

5. 5

   Mix ground almonds with thick syrup and whipped cream, and fill the cases with this.

6. 6

   Dredge with grated chocolate or ground cinnamon and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 480. The excerpt below is the record exactly as published.

Dariolettes d la Chantilly. — Prepare a frying-batter as directed in the adjoining recipe. Have ready some hot fat (clarified butter or dripping), dip a dariole fryer (that is, a small copper dariole mould fixed on to a handle) into the fat and then into the batter, so as to completely mask the outside of the mould. Fry in hot fat to a golden colour, then take up and remove the case carefully ; continue this until the desired quantity of cases are fried. Put a teaspoonful of apricot marmalade, flavoured with a little maraschino or kirsch, into each case or dariolette. Mix an ounce of ground almonds with half a gill of thick syrup and a gill of whipped cream

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