Frangipane

Ingredients

• Take two whole eggs
• four yolks
• sufficient potato flour
• two pints of milk or cream
• a quarter of a pound of melted butter or beef marrow
• flavour with vanilla

Method

1. 1

   Stir into sufficient potato flour to make a thick sauce, after which add two pints of milk or cream.

2. 2

   Warm over a slow fire, stir until it boils, add a quarter of a pound of melted butter or beef marrow, continue stirring until quite thick, and flavour with vanilla.

3. 3

   Cook in a bain-marie.

Nutrition per serving

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

frangipane. Frangipane tart, . Fillets of skate. Boil two fine fillets of skate in salt and water, drain and place on a dish. Blanch and pound the liver of the skate, stir it into butter sauce (see 22nd of January), flavour with a tea- spoonful of tarragon vinegar and a pinch of grated nutmesg, and pour over the fillets. Scolloped eggs and oysters. Melt some fresh butter, season with salt, pepper, a pinch of grated nutmeg, chopped parsley, chives, and morels; cook four dozen oysters in this sauce, and, when nearly done, add five or six sliced hard-boiled eggs, simmer over a slow fire for a quarter of an hour; pour into scollop shells, sprinkle with grated bread-crust, and brown in the oven. Frangipane. An Italian prince called Cæsar Frangipane is said to have given his name to this cream or custard, which is generally used for filling open tarts, dariole cakes, or tartlets. Take two whole eggs and four yolks, stir into sufficient potato flour to make a thick sauce, after which add two pints of milk or cream. © Warm over a slow fire, stir until it boils, add a quarter ot a pound of melted butter or beef marrow, continue stirring until quite thick, and flavour with vanilla

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