Timbale of Strawberries a l’Anglaise

Ingredients

• Line a large timbale with puff pastry
• fill with whipped cream
• fill the cup with strawberries

Method

1. 1

   When baked, remove the beans.

2. 2

   Make lady locks and bake; fasten to the pastry cup with caramel.

3. 3

   Decorate with whipped cream and strawberries on top.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 519. The excerpt below is the record exactly as published.

fill with whipped cream flavored AMERICAN COOK BOOK with brandy and sweetened with sugar. Decorate each hornlet with a slice of strawberry or a small one on the top and tablespoon whipped cream in the centre. Garnish with spun sugar and a rosette of sugar on top. Hornlets can also be filled with vanilla ice cream, garnished and decorated in the same way. How to Make the Hornlets. Two eggs, three tablespoons powdered sugar, three tablespoons flour, one teaspoon brandy, a little pinch of Royal baking powder. Stir sugar with eggs; add flour, baking powder, and brandy. Spread very thin, put in hot oven to bake golden brown. While hot roll around the finger in the shape of a hornlet. Let stand until cold. Strawberries with Pastry ( Tourte aux Fraises ) a la Chantilly Make a layer of five-minute pastry or puff pastry and bake. Then make small individual ones — one for each person — and bake. When ready, glaze the little ones with a fondant frosting, put on each a glazed strawberry and in between each a small quarter of glazed orange decorated with little white or pink frosting. Serve in the centre strawberries with whipped cream on the top; garnish with spun sugar. How to Glaze the Strawberries. Cook the sugar as for spun sugar. Take the strawberries that have a stem and that are large and not too ripe. Dip them in sugar and leave on an oiled paper to get cold. Cream with Strawberry (Creme aux Fraises ) a la Anna Erickzen Glaze little cake tins with lemon aspic and decorate with maras¬ chino cherries and colored cream. Line moulds with cream; to one cup whipped cream three tablespoons dissolved Cox’s gelatine, one teaspoon brandy, two tablespoons powdered sugar. Fill with strawberry mixture; to half cup cut-up strawberries add one tablespoon dissolved Cox’s gelatine and two tablespoons sugar. Fill the tins and put more cream on top; leave on the ice until ready to serve. Dip in warm water and turn out on a foundation of sponge cake on a paper doily. Make little handles from angelica or citron peel and stick in so as to form a basket. Serve with vanilla ice cream or whipped cream in the centre. Garnish with spun sugar. Strawberry Omelet ( Omelette aux Fraises ) a la Surprise Stew the strawberries. Make the omelet from two eggs, one tablespoon butter, two tablespoons milk, two tablespoons cream; mix well. Put one tablespoon butter in a pan, put in the mixture; Copyright, 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, when ready, put the strawberries in and double, turn out, cover with a meringue from three eggs (sweetened). Decorate with a row of chopped strawberries, lengthwise, in the centre of the omelet; put in oven for about three to four minutes until it gets golden brown, then place gently on to a platter. Serve with strawberries all around that have been cooked in sugar, thickened with a little cornstarch, colored with red coloring, and flavored with brandy. Basket of Pastry with Strawberries, a la Charlotte Corbeilles de Patisserie aux Fraises, a la Charlotte Line a large tube mould with pastry, fill with beans, bake. When baked, scoop out, also make a separate handle from the pastry. Fill with whole strawberries and on the top with whipped cream that contains some gelatine. Decorate with alternate strips of strawberry and of cream, then with strawberries that have been glazed with sugar. Serve with spun sugar all around. This basket is beautiful filled with strawberry ice cream and decorated in the same way. Timbale of Strawberries ( Fraises en Timbale ) a l’Anglaise Line a large timbale with puff pastry, fill with beans, bake. When baked, remove the beans. Make lady locks and bake; fasten to the pastry cup with caramel. Fill the lady locks with whipped cream and the cup with strawberries. D

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