Vanilla Darioles

Ingredients

• one ounce of flour
• three ounces of sugar
• two eggs
• five yolks of eggs
• one pint of milk
• some vanilla flavoring
• about one dozen dariole or small timbale moulds
• a piece of butter the size of a marble

Method

1. 1

   Mix flour, sugar, eggs, and yolks.

2. 2

   Add milk and vanilla, then strain.

3. 3

   Line moulds with tartelette dough, add butter, and fill with mixture.

4. 4

   Bake in a medium-hot oven, unmould, and serve hot or cold with vanilla sauce.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 181. The excerpt below is the record exactly as published.

Vanilla Darioles Rolls Demi tasse Coffee DINNER Potage Italienne Salted pecans Boiled turbot, nonpareil Roast chicken Puree of chicory Summer squash in butter Rissolees potatoes Lemon water ice Macaroons Coffee Eggs, Buckingham. Put in a buttered shirred egg dish a slice of toast, lay a slice of ham on top, and a soft poached egg on top of the ham. Cover with cream sauce, sprinkle with grated cheese, and bake in a hot oven until brown on top. Vanilla Darioles. Mix one ounce of flour with three ounces of sugar, two eggs and five yolks of eggs. Then add one pint of milk and some vanilla flavoring, and strain. Line about one dozen dariole or small timbale moulds with very thin tartelette dough. Put a piece of butter the size of a marble

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