Paste

Ingredients

• A quarter of a pound of flour
• two ounces and a half of butter
• half an ounce of sugar
• half an ounce of ground almonds
• The yolks of two eggs
• one ounce of sugar
• one ounce of chopped walnut

Method

1. 1

   Sift the flour and sugar onto a pastry board, rub in the butter, and add the almonds.

2. 2

   Mix with water to form a paste, and roll it out a quarter of an inch thick.

3. 3

   Grease some oval-shaped or small round moulds, line them with the paste, and fill them with the mixture of yolks, sugar, and chopped walnut.

4. 4

   Bake in a moderate oven, unmould, and when cold, ice the tops with French Mocha icing and place a quarter of a dried walnut on each tartlet.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 84. The excerpt below is the record exactly as published.

Paste : — A quarter of a pound of flour, two ounces and a half of butter, half an ounce of sugar and half an ounce of ground almonds. Sift the flour and sugar on to a pastry board, rub in the butter, and add the almonds. Mix with water to form a paste, and roll it out a quarter of an inch thick. Grease well some oval-shaped or small round moulds, line them with the paste, and fill them with the following mixture : — The yolks of two eggs, one ounce of sugar and one ounce of chopped walnut

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