Petits Biscuits Ambrosiennes
From The table, 1889
Serves 13
Set in the oven for two minutes to dry.
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 The table (1889) by Alexander Filippini, page 299. The excerpt below is the record exactly as published.
Petits Biscuits Ambrosiennes. — Proceed the same as for biscuits a la cuillere (No. 1231). After the paste has been placed in the bag, have a well-cleaned pastry baking-pan, well buttered and lightly sprinkled with flour. Drop the paste carefully into the pan, forming biscuits, each about two inches long, by one inch wide. There should be in all about forty biscuits. Place them in a moderate oven for twenty minutes. Re- move, and lay them on a table. With a hair-brush spread over them six ounces of apricot marmalade (No. 1335), and glaze them with a glace a 1'eau (No. 1197), flavored with half a gill of white cura9oa. Sprinkle over them four ounces of finely chopped pistaches
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Cook this with the app: pantry check, scaling, and the assistant.