Mars

Ingredients

• some brioche paste
• six inches wide
• sixteen inches long
• apple marmalade
• six whites of eggs
• half a pound of powdered sugar
• twenty almonds
• about three quarters of an inch thick
• about twelve minutes

Method

1. 1

   Roll out the brioche paste to a quarter of an inch thick, six inches wide, and sixteen inches long.

2. 2

   Cover with apple marmalade and bake in a gentle oven for about ten minutes.

3. 3

   Let cool, then cut into strips an inch wide.

4. 4

   Beat the egg whites until stiff, mix with powdered sugar, and cover each strip with this mixture.

5. 5

   Blanch and cut almonds into strips, place on top of pastries, sprinkle with powdered sugar, and bake for about twelve minutes until lightly colored.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 88. The excerpt below is the record exactly as published.

Mars. Take some brioche paste (Art. 544), roll it out a quarter of an inch thick, six inches wide, and sixteen inches long. Cover it with apple marmalade, and send it to a very gentle oven for about ten minutes. Then let it become cold, and cut it into strips an inch wide, across the length of Ip2 FRENCH DISHES. the paste. Beat six whites of eggs very stiff, mix with them half a pound of powdered sugar, with which cover each strip of pastry on top, about three quarters of an inch thick. Blanch twenty almonds, cut them in long, thin strips, place them two by two on top of your pastries, the two points meeting in the center (six or eight pieces of almonds on each will be sufficient), sprinkle them with powdered sugar, and send them to the oven about twelve min- ut

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