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Margaret Dyson Holland cookbook, 1834
Page 75
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Almond drops (180) 1/2 lb of lump Sugar, 1 oz of Sweet Almonds, 1 oz of bitter do - 2 whites of eggs to be baked in a Slow oven on white Silver paper. Risoles in paste (181) Roll out some puff paste butter them, brush it over with egg, cut it out with cutter in the shape of a casket, put some mince of fowl in one of the pieces of paste, then put another over the mince, do it over with egg and Sprinkle it over with bread crumbs very fine, leave a large Stew pan half full of lard, when quite put the risoles in, fry them of a nice gold colour, fry some parsley put the risoles round the dish and the parsley in the middle. Little Cakes. (182) Half a pound of flour, half a pound of pounded Sugar, two eggs, the rind of a lemon grated, a few blanched almonds, work it to a stiff paste roll it out thin cut them out with a shape and bake them in tins. Lobster Patis (183) Mince the Lobster, put a little bechamel and a few drops of anchovy essence, Squeeze a little lemon juice, and put a very little Sugar, fill the patis
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Almond drops (180) 1/2 lb of lump Sugar, 1 oz of Sweet Almonds, 1 oz of bitter do - 2 whites of eggs to be baked in a Slow oven on white Silver paper. Risoles in paste (181) Roll out some puff paste butter them, brush it over with egg, cut it out with cutter in the shape of a casket, put some mince of fowl in one of the pieces of paste, then put another over the mince, do it over with egg and Sprinkle it over with bread crumbs very fine, leave a large Stew pan half full of lard, when quite put the risoles in, fry them of a nice gold colour, fry some parsley put the risoles round the dish and the parsley in the middle. Little Cakes. (182) Half a pound of flour, half a pound of pounded Sugar, two eggs, the rind of a lemon grated, a few blanched almonds, work it to a stiff paste roll it out thin cut them out with a shape and bake them in tins. Lobster Patis (183) Mince the Lobster, put a little bechamel and a few drops of anchovy essence, Squeeze a little lemon juice, and put a very little Sugar, fill the patis
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