Saint Honope
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 34. The excerpt below is the record exactly as published.
Saint Honope. Make a paste by putting into a saucepan a tumblerful of water, a little sugar, tlie size of an e^^^^ in butter, a pincli of salt, and a small bit of lemon rind ; and when these are boiling, dredge lightly and carefully in with one hand (stirring vigorously all the time with the other) sufficient flour to make a light paste. Keep stirring for five minutes longer, then take off the fire, and allow the paste to cool. When cool, break into it three eggs, one after the other, beating the paste all the time. Form part of this paste as the crust of a tart- let, and bake it in the oven till of a bright brown. Drop the remaining paste in small balls on to a buttered tin ; bake them also. When the tartlet is done, take these balls, coat them with melted sugar, and place them all round the edge of it, pour the remaining syrup over all the edgre asrain. Fill the interior with a thick pastry cream, or whipped cream, and serve fresh. Marasquin. Blanch and crush half a pound of sweet almonds. Add to the paste four ounces of SOME GATEAUX AND COMPOTES. loi butter or pure lard, four ounces of dry flour, the same weiglit of sugar, two eggs — the whites and yolks beaten separately, two spoonfuls of orange-flower water, a pinch of salt
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