Mirletons a la Fran^aise
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.
Mirletons a la Fran^aise. Line some tartlet-tins with puff-paste. Then take three ounces of ratafias, roll these with a rolling-pin till very fine"; then break three fresh GggSf add two ounces o{ sugar and beat together ; now put in two ounces of melted butter. Mix thoroughly, and then put in the ratafias, incorpo- rating all thoroughly. Place in each tartlet half a teaspoonful of apricot jam, and on the top of this place a large tablespoonful of the ratafia mixture. Dust powdered sugar over them, and bake in a moderate oven. Mocha Pudding. Beat up the yolks of four eggs with four ounces of sifted sugar, add gradually two ounces of potato flour and two ounces of best flour. Lastly add the four whites of egg whipped to a stiff* froth ; when the whole is well mixed put it into a buttered plain mould, or small moulds, and bake ; turn out when done, and when quite cold pipe on coffee-icing, and then place in a cold place till required. The icing is made by taking half a pound of fresh butter and a quarter of a pound of icing sugkr and 40 PUDDINGS AND PASTRY beating it to a cream in a bowl, adding drop by drop, during the process, half a teacupful of the strongest coffee that can be made. Motzo Pudding (Jewish). Soak three biscuits and squeeze the water out well ; cut up three large apples into small thick pieces ; take two ounces of currants, the same quantity of stoned raisins, and melted fat, a table- spoonful of chopped lemon-peel, and a quarter of a pound of moist sugar. Mix altogether with a sufficient quantity of beaten eggs, place in a greased dish, and bake in a good oven. Lemon- juice should be put into the sauce served with it. Napoleon Cake. Mix half a pound of flour, six ounces of butter, two ounces of pounded sweet almonds, and two ounces of sugar
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Cook this with the app: pantry check, scaling, and the assistant.