Fig with Pastry, a la Chantilly
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 523. The excerpt below is the record exactly as published.
Fig with Pastry, a la Chantilly Gateau feuillete aux Figues, a la Chantilly Roll puff paste about a half inch thick, cut in square pieces and bake. When baked, remove the top, scoop out the centre, fill, put the cover on, frost with the royal frosting. Put on each a fig that has been turned inside out, stuffed with almond paste, and glazed \ with caramel. Decorate with little pink or white frosting on the ^ top in a circular style. Arrange on a paper doily with whipped cream. Garnish with spun sugar if at hand. Serve as a dessert for luncheon or dinner. „ Filling. One tablespoon almond paste, about five cooked figs (chopped)
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Cook this with the app: pantry check, scaling, and the assistant.