Risaolettea

Ingredients

• half a tablespoon marmalade or jam
• small round cutter an inch and a half in diameter

Method

1. 1

   Roll out very thin, about as thick as a fifty-cent piece, any trimmings of Puff Paste; put about half a tablespoon marmalade or jam on it, in places about an inch apart, wet lightly round each, and place a piece of paste over all; take a small round cutter and press round the part where the marmalade or jam is with the thick part of the cutter: cut them out with a cutter a size larger, lay on baking tin, brush over with white of egg; add the inch circles as in Almond Flowers and finish in same way, omitting the almonds.

2. 2

   Serve in pyramid form.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 429. The excerpt below is the record exactly as published.

Risaolettea. — Roil out very thin, about as thick as a fifty-cent piece, any trimmings of Puff Paste ; put about half a tablespoon mar- malade or jam on it, in places about an inch apart, wet lightly round each, and place a piece of paste over all ; take a small round, cutter an inch and a half in diameter

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