Frivolités

Ingredients

• one pound of flour
• half a pound of butter
• the yolks of two eggs
• 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, boil milk with sugar and butter, mix in flour, stir in egg yolks, roll out paste, place in tartlet-pans, add jam and custard, cover, and bake.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

the yolks of two eggs, all beaten to a thick paste. Stir in the whites whipped to a stiff froth, stir the mixture over the fire, and press two strips of paste across each tart like a cross, and bake. They should be served cold. A LA MODE, 23 Dalhousie Pudding. Mix two tablespoonfuls of flour gradually with a pint of milk, boil it till it is thick, set it to get cold ; then add six ounces of melted butter, four ounces of sifted sugar, a little salt, some pounded bitter almonds, the yolks of four and the whites of three eggs ; put a paste round the dish and bake it ; serve with currant jelly on the top. Devonshire Pudding. Mix together twelve ounces of bread-crumbs, a quarter of a pound of tapioca, half a pound of finely chopped suet, a quarter of a pound of castor sugar, the grated peel of a small lemon, and four whole eggs beaten up separately, and two table- spoonfuls of rum ; stir and mix all well together, put in two or three more eggs, and a good cupful of cream ; mix thoroughly, and put it into a greased mould, strew a few bread-crumbs and a little crushed sugar, and shake them round the mould, so that they adhere to it. Place some ratafias at the bottom of the mould. Cut some sponge cakes about six lengthwise, and spread each one with apricot jam. Put over the ratafias the prepared custard, and then a layer of cake, till the mould is full. Bake for three-quarters of an hour ; serve a jam and wine sauce made hot, served round the pudding. Devonshire Tartlets. Take half a pound of sWeet biscuit powder, half a pint of milk, a grate of nutmeg, four ounces of dried orange-peel cut very thin, and chopped 24 PUDDINGS AND PASTRY fine with half a pound of apples pared and cored. Mix well together ; add two or three drops of essence of lemon, and four ounces of powdered sugar. Line some patty-pans with puff-paste, dust a little on the top, and bake. Diplomatique Pudding. Take a plain round pudding-mould, and pour in half a pint of calf 's-foot jelly, and keep turning the mould round and round, to coat it with jelly, and then stand it on ice a few moments, decorate it then with preserved cherries, chopped pistachio- nuts and angelica, sticking them on with a little jelly. When this is done, cut up two or three apricots, two or three slices of pineapple, and about two dozen glac6 cherries ; take some sponge- cakes, cut them in two longways, spread a little preserve on each, and cut each into four pieces. Have ready a rich custard, highly flavoured with noyeau, then put into the mould a little of the chopped fruit, and then the cut-up sponge-cakes ; add a few ratafias, and pour about a wine-glassful of the custard over. When this is set, proceed with the fruit, and so on till the mould is full. It should be made standing in or on ice. Serve the following sauce : boil a pot of currant jelly in an equal quantity of water, very slowly, place a few cherries in it, and put this on the ice to freeze. Dolly Varden Pudding. Cover the mould with different coloured jelly, and light jelly on the top, and set it to get cold. A LA MODE. 2$ Then take one pint of milk and two eggs, and make a custard ; dissolve nine sheets of gelatine in half a gill of water ; put the custard to get cool, and pour in the gelatine. Strain this mixture over five and a half ounces of finger biscuits, and two ounces of ratafias, which have been placed in a basin ; let all soak for a time ; place inside the mould, and stand on ice till wanted. Duchess Cakes. Take half an ounce of flour, and stir half an egg with it, add three yolks of eggs, two ounces of powdered sugar, three pounded macaroons, a pinch of salt, the whites of two eggs ; stir till all is well mixed ; add half a gill of cream, a few strips of citron, a dessertspoonful of currants, a very little chopped angelica, and glac^ cherries, and two or three preserved orange-flower leaves. Butter some small moulds, fill them with the mixture, bake, and when cooked glaze with white sugar, and serve. This quantity will make nine cakes. English Pudding. Take an ordinary sponge-cake and cut it into slices about two inches wide. Lay them crosswise into a pudding-mould, which is buttered inside. Stir in a basin six whole eggs, a quarter of a pound of sugar, some grated lemon-peel, a quarter of a pound of ground almonds, two ounces of potato flour, and three-quarters of a pint of white wine ; mix well all together; pour it over the sponge- cake in the mould, and let it bake for three-quarters of an hour. 26 PUDDINGS AND PASTRY Eve's Pudding. Take three-quarters of a pound of grated bread, mixed with the same quantity of suet, the same of apples and of currants. Mix the whole of four eggs and the rind of half a lemon shred fine. Put it into a mould, boil three hours, and serve with custard sauce. Every-day Pudding. Put into a basin one pound of flour, one of chopped suet, half a pound of mixed fruit, a little spice, grated lemon-peel, three ounces of sugar, two eggs, half a pint of milk ; tie it in a cloth, boil for four hours, turn it out and serve with melted butter or sweet sauce ; bread-crumbs instead of flour make it lighter. Fanchonnettes au cage. Line the patty-pans with puff-paste and fill with a mixture made of three-quarters of a pint of milk, three ounces of sugar, two yolks of eggs, and a teaspoonful of essence of vanilla, and then bake. While these are cooling beat up some white of egg and sugar very stiffly, spread it over the tops about a quarter of an inch high, dust some sugar lightly over, and place them in a cool oven for a few moments. When cold beat up some bright coloured jelly, and pipe a pattern along the edges. French Pancake. Make a batter with two eggs and three table- spoonfuls of fine flour, some powdered loaf-sugar, and enough milk to make it to the consistency of A LA MODE. 27 porridge. Butter the inside of a frying-pan and place it over a moderate fire. When hot pour in the batter and cook. When done, put it on a dish, spread any kind of jam on it, and roll it in three or four, and send it to table sprinkled with white sugar. FrivoIiWs. Make a paste with one pound of floiir 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.