Duchess Cakes

Ingredients

• take one ounce of flour
• stir well together with an egg
• add six yolks of egg
• four ounces powdered sugar
• six pounded maccaroons
• a pinch of salt
• and lastly a whole egg
• add a pint of cream
• a tablespoonful of currants
• a pinch of chopped angelica
• glacé cherries
• some preserved orange-flower leaves

Method

1. 1

   Mix flour, egg, yolks, sugar, maccaroons, salt, and whole egg.

2. 2

   Add cream, citron, currants, angelica, cherries, and orange-flower leaves.

3. 3

   Butter moulds, fill with cream, bake, glaze with sugar, and serve hot.

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 38. The excerpt below is the record exactly as published.

Duchess cakes. Baked brill with Parmesan cheese. Break up any pieces of brill which may have been left from the previous day’s dinner, take out all the bones, and warm in thick béchamel sauce (see 16th of August) ; place on a tin or plated dish, smooth with the blade of a knife dipped in boiling water, bread-crumb, and sprinkle with grated Parmesan cheese , brown in the oven or with the salamander, and serve very.hot. Duchess cakes. To make eighteen cakes, take one ounce of flour and stir well together with an egg ; add six yolks of egg, four ounces * powdered sugar, six pounded maccaroons, a pinch of salt, and lastly a whole egg, stir until perfectly mixed, and add a pint of cream, some strips of citron, a tablespoonful of currants, a pinch of chopped angelica, glacé cherries, and some preserved orange- flower leaves

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