Merveilles

Ingredients

• one half pound of flour
• one quarter pound sugar
• one ounce of butter
• one ounce of candied citron
• one table-spoonful of brandy
• two eggs

Method

1. 1

   Cut in very small pieces the citron.

2. 2

   Place the eggs in a basin and beat them until very light; add to them by degrees the brandy, stirring all well together.

3. 3

   Place then in a basin the flour, butter, and sugar.

4. 4

   With the tips of the fingers mix all well together, then add the citron.

5. 5

   Moisten the flour, butter, and sugar with the eggs and brandy.

6. 6

   Flour well a baking-board, turn out the mixture on it, and knead lightly together.

7. 7

   Roll it out then thinly, and cut it into small dice.

8. 8

   Heat some clarified fat until the smoke arises from it, drop in one by one the dice, and allow them to take a pale-brown colour.

9. 9

   This will take about three minutes.

10. 10

    When ready they will float on the top of the fat.

11. 11

    Drain them for one minute on a sheet of kitchen-paper.

12. 12

    When cold pile them very high, and sprinkle over a little white sugar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 146. The excerpt below is the record exactly as published.

Merveilles. — One half pound of flour, one quarter pound sugar, one ounce of butter, one ounce candied citron, one table-spoonful of brandy, two eggs

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