Fruit Tartlets

Ingredients

• 4 pieces tinned apricot
• gill apricot syrup
• Few drops kirsch
• 1 teaspoonful arrowroot
• 1 oz. flour

Method

1. 1

   Prepare short crust pastry and fill with the mixture of apricot syrup, kirsch, and arrowroot.

2. 2

   Bake until golden and serve.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 24. The excerpt below is the record exactly as published.

1 oz. flour. 1 gill milk. 1 oz. sugar. Vanilla essence. 3 yolks. 4 whites. Tie a double band of paper round the outside of a souffle tin and place a round of greased paper in the bottom. Grease aU thoroughly. Panada. — Melt butter in a saucepan, stir in the flour, add all the milk, and boil till the mixture is thick and leaves the sides of the pan clean. Cool slightly ; add the sugar and beat in the yolks one by one ; stir in the flavouring and a little of the beaten whites, then fold in [ 118 ] the remainder as lightly as possible. Steam very gently till the souffle is well risen and firm to the touch, from three-quarters to one hour. Turn out, and serve with jam or custard sauce. N.B. — The foundation of most souffles is a thick binding sauce called a panada ; if a liquid such as milk or coffee is^ used in making it, use 1 gill to each ounce of flour ; if a thicker liquid than milk is used, as dissolved chocolate, apricot pulp, etc., use gill to each ounce of flour. Panada.— MgW. the butter, add the flour and apricot juice and pulp, and cook till thick. Cool ; add sugar and yolks separately, and fold APRICOT SOUFFLE. Panada.- 1 oz. butter. 1 oz. flour. ^ gill apricot pulp. ,, juice. 1 oz. sugar. S yolks. 4 whites. 8 [ 114 ] in whites beaten stiffly. Turn into a papered souffle tin and steam till firm, about one to one and a quarter hour. Turn out, and pour the thickened apricot liquor round. — Custard or apricot jam sauce may be used instead. CHESTNUT SOUFFL^i. 4 oz. chestnut flour. 1 oz. butter. 1 gill milk. 3 yolks of eggs. 4 whites of eggs. Sugar to sweeten. Vanilla essence. Melt the butter, add the chestnut flour and milk, and cook until thick. Add the sugar, vanilla, and yolks of eggs ; beat thoroughly. Fold in the whites stiffly beaten, and turn into a greased china souffle dish. Bake in a moderate oven till risen and firm, about forty to fifty minutes. Chestnut Flour. — Cut a small piece off the end of the chestnuts and boil them for ten minutes. Remove the husk and brown skin, and cook in milk till tender. Drain the chestnuts and rub through a wire sieve. [ 115 ] CHOCOLATE S0UFFL6. Panada. 1 oz. butter. 1 oz. flour. 1^ gill milk. 1 oz. chocolate. 1 oz. sugar. Vanilla essence. 3 yolks. 4 whites. Dissolve the chocolate in a little of the milk, boil well, and add the rest of the milk. Melt the butter, add the flour and the dissolved chocolate, and boil till thick. Cool slightly, and beat in the sugar, vanilla, and yolks. Fold in the whites stiffly beaten, and pour into a papered souffle tin. Steam gently till firm, about one hour. Turn out, and serve with custard or chocolate sauce. Melt butter, add flour and coffee, and boil till thick. Cool ; add the sugar and yolks, and COFFEE SOUFFL]^, 1 oz. butter. 1 oz. flour. 1 gill strong cofl!’ee. 1 oz. sugar. 3 yolks. 4 whites. [ 110 ] fold in the beaten whites. Steam gently till firm, for three-quarters to one hour. Turn out, and serve with custard or coffee custard sauce. SWEET OMELET 2 fresh eggs. 1 dessertspoonful castor sugar. 1 tablespoonful heated jam. Have an omelet pan “ proved ” and well greased with clarified butter. Break the eggs and separate the yolks from the whites. Beat the yolks and sugar together till creamy. Beat the whites stiffly and fold them lightly into the yolks and sugar. Pour this mixture into the omelet pan and shake the pan over a gentle heat until the omelet is beginning to set and rise, then place the pan in a steady oven and cook until the omelet is well risen and of a light brown colour. When ready, turn the omelet on to a piece of sugared paper, put the jam in the centre, fold the omelet over, and serve at once. [ 117 ] OMELET SOUFFLE. 3 eggs. I 1^ oz. sugar. 1 teaspooniiil flour. I Vanilla. Whisk the yolks and sugar till creamy, add the flour, flavouring, and the whites very stiffly beaten. Pour into a greased saut^ pan and bake in a moderately hot oven till firm and brown. Turn on to a sugared paper, and spread with a little heated jam or preserved fruit. Fold in two and serve immediately. — If desired, rum syrup may be poured over. 1 V4 I'S. r: . .V iv' -v ' V V; / r-^V ‘ i- r • ’• ' ^ ;,; *J -‘t.MJ. ; •-., ■ 'S^r ■ ' ■ ■ -^ C ' X ' * : lu.; .KS-i-’s . < iH t ■4 COLD SWEETS [ 1«> 1 FRUIT TARTLETS. 4 pieces tinned apricot. Sugar and colouring. gill apricot syrup. Few drops kirsch. 1 teaspoonful arrowroot

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