International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . Mount in round shapes on paper. Sprinkle almonds overand stick shells together with marmalade. MARGUERITTE Grind three and a half ounces of almonds, three and a half offilberts (roasted), sugar beaten with four whites of eggs. Form littleballs with this composition and flatten out lightly. Sprinkle choppedalmonds on top with a hazelnut as garniture. MILLE FRUITS (One Thousand Fruits)Moulds of sugar paste filled with candied fruits, so
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . Mount in round shapes on paper. Sprinkle almonds overand stick shells together with marmalade. MARGUERITTE Grind three and a half ounces of almonds, three and a half offilberts (roasted), sugar beaten with four whites of eggs. Form littleballs with this composition and flatten out lightly. Sprinkle choppedalmonds on top with a hazelnut as garniture. MILLE FRUITS (One Thousand Fruits)Moulds of sugar paste filled with candied fruits, soaked in rum,rose water glazing. FLEURETTE Grind four ounces almonds in with whites of eggs, four ounces oforange perfumed sugar and rum; dish up in paper cases with a piece ofalmond on top. FIGARO Dissolve eight ounces flour, four ounces butter, little cream, pinchof salt, three and a half ounces sugar. Make a firm paste cut in sticks,and glaze praline. LOLOTTES Mix whites of eggs with three and a half ounces of choppedalmonds, five ounces of sugar, two well beaten eggs, pinch of flour, ahandful of raisins soaked in rum, one and a half ounces of melted 35. World Yamow CheFlT butter; put in moulds, sprinkle with chopped almonds, sugar lightlyand glaze with apricot frosting, MARTHA Moulds of leaf pastry, garnish with following cream: eight ouncesof sugar, six yolks of eggs, little milk and flour, two ounces of groundfilberts. Garnish with Filbert-Powder. DORA ON BEBES Grind seven ounces of roasted filberts, eight ounces of sugar, twoounces of flour, one and a half ounces melted butter, seven well beatenwhites of eggs; put on waxed papers on a pastry pan, and cut outround pieces. Fill with praline cream of butter. MIGNONETTE Eight ounces almonds, eight ounces sugar, beat and mix well withwhites of eggs until firm, flavor of orange. Make small balls, flattenout; garnish with a golden frosting. FRITS Take two ounces chopped almonds, two ounces of sugar, work wellwith two eggs, one a
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1913
