Frivolites

Ingredients

• one pound of flour
• half a pound of butter
• the yolks of two eggs
• a gill of water
• half a pint of milk
• two ounces of butter
• a quarter of a pint of milk
• a couple of heaped-up tablespoonfuls of Vienna flour

Method

1. 1

   Make a paste with flour, butter, yolks, and water.

2. 2

   Boil milk with sugar and butter, mix in flour, cook, and stir in yolks.

3. 3

   Roll out paste, cut for tartlet-pans, fill with jam and custard, cover with puff paste, and bake.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Frivolites. Make a paste with one pound of flour in which half a pound of butter has been rubbed, the yolks of two eggs and a gill of water ; take half a pint of milk flavoured with vanilla and sweetened with sugar ; boil it, and put in two ounces of butter and boil in it. Mix in a quarter of a pint of milk, a couple of heaped-up tablespoonfuls of Vienna flour

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