Marrow Frangipane Tart

Ingredients

• four eggs
• six ounces of flour
• two tumblersful of milk
• a pinch of salt
• six ounces of powdered sugar
• four ounces of beef marrow
• thirty pounded Jordan almonds
• ten bitter ones
• a small wine-glassful of brandy
• very light paste

Method

1. 1

   Stir four eggs into six ounces of flour in a saucepan, when quite smooth add two tumblersful of milk and a pinch of salt; as soon as it becomes a thick paste, take off the fire, stir thoroughly until perfectly smooth, after which warm over a moderate fire for twenty minutes, stirring the whole time; when done, add six ounces of powdered sugar, four ounces of beef marrow (minced and warmed in cream), thirty pounded Jordan almonds, and ten bitter ones; moisten with a small wine-glassful of brandy, and pour into a mould lined with very light paste; bake in a quick oven; when done, turn out of the mould, glaze with white sugar, and serve very hot.

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

Marrow frangipane tart. Marrow frangipane tart. Stir four eggs into six ounces of flour in a saucepan, when quite smooth add two tumblersful of milk and a pinch of salt ; as soon as it becomes a thick paste, take off the fire, stir thoroughly until perfectly smooth, after which warm over a moderate fire for twenty minutes, stir the whole time; when done, add six ounces of powdered sugar, four ounces of beef marrow (which has been minced and warmed in cream), thirty pounded Jordan almonds, and ten bitter ones ; moisten with a small wine-glassful of brandy, and pour into a mould lined with very light paste

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