Fancy Macaroons

Ingredients

• one pound of almond paste
• three-quarters of a pound of powdered sugar
• the whites of five eggs
• one spoonful of flour

Method

1. 1

   Mix almond paste, powdered sugar, egg whites, and flour.

2. 2

   Use a pastry bag to squeeze out onto a baking sheet, place a half glace cherry on top, and let stand overnight.

3. 3

   Bake for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 257. The excerpt below is the record exactly as published.

Fancy macaroons Coffee Mariniert herring. Soak six salt herrings in water for twelve hours. Then put in pot with one sliced onion, some whole parsley, a spoonful of whole black pepper berries, three bay leaves and six cloves. Mix one tea- spoonful of English mustard with a cup of vinegar and pour over herring. Cover all with thick cream, shake well to thoroughly mix, and let stand for two days before serving. Serve with thin slices of one lemon on top, or, if desired, the lemon may be put with the herring for a day. Calf's liver, saute. Slice the liver one-quarter inch thick, salt, pepper, roll in flour and fry in butter. Do not fry too long as it will make the liver tough. Serve on a platter with its own gravy, chopped parsley, and quartered lemons. Sauce piquante. Simmer one chopped onion with a piece of butter. Add two spoonsful of crushed pepper berries and half a glass of vinegar. Reduce almost dry. Then add one pint of brown gravy, boil for fifteen min- utes, and strain. Chop fine one-half cup of gherkins, put into the sauce and boil for a few minutes. Add a sprinkle of chopped parsley. Fried egg plant. Peel and cut the €gg plant into slices one-quarer of an inch thick. Salt, pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, fat, or butter. Place on napkin, sprinkle with a little more salt, and garnish with parsley. Puree of game soup. Simmer the carcasses or meat of almost any kind of game, such as duck, rabbits, nares, venison, bear, etc. Cut in pieces and add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little thyme, some pepper berries and four ounces of butter. Roast all together until nice and brown. Add a cup of flour and simmer again until the flour is of a brownish color. Then add one and one-half quarts of bouillon, or stock, and boil for an hour. Strain, pressing all the soft parts of the game through the sieve, and season with salt and Cayenne pepper. Before serving add one-half glass of dry sherry wine or Madeira. Puree of game, St. Hubert. Add to above soup some square cut pieces of roasted game, before serving. Stewed celery, au Madere. Wash well and cut the celery stalks in pieces 346 THE HOTEL ST. FRANCIS COOK BOOK one inch long. Parboil in salt water, cool, and put back to boil in enough stock to cover. When nearly done drain off most of the stock, add a cup of brown gravy, and boil until soft. Salt and pepper, and add a little dry sherry or Madeira before serving. Faille potatoes (straw). Cut in thin strips like straws the full length of the potato. Fry in very hot lard, serve in napkin, and salt when first re- moved from fat. Fancy macaroons. Mix one pound of almond paste, three-quarters of a pound of powdered sugar, the whites of five eggs and one spoonful of flour

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