Mrs Beetons Puddings and Desserts Revisited
Petites Bouchees
Very Good Puff Paste or Medium Puff Paste
170g (6oz) Sweet Almonds
110g (4oz) Sugar Cubes
1 Egg White
½ Lemon, rind only
Blanch the almonds and finely chop them.
Rub the sugar on the lemon rind and pound it in a mortar.
Mix this with the almonds and the egg white.
Roll some puff paste out.
Cut it in any shapes that may be preferred, such as diamonds, rings, ovals, etc.
Spread the mixture over the paste.
Bake the bouchées in an oven, not too hot.
Serve cold.
Time: 15 minutes, or rather more.
Sufficient for 225g (8oz) puff paste.
Seasonable at any time.
PETITES BOUCHEES
1319. INGREDIENTS - 6 oz. of sweet almonds, 1/4 lb. of sifted sugar, the rind of 1/2 lemon, the white of 1 egg, puff-paste.
Mode - Blanch the almonds, and chop them fine; rub the sugar on the lemon-rind, and pound it in a mortar; mix this with the almonds and the white of the egg. Roll some puff-paste out; cut it in any shape that may be preferred, such as diamonds, rings, ovals, &c., and spread the above mixture over the paste. Bake the bouchées in an oven, not too hot, and serve cold.
Time - 1/4 hour, or rather more.
Average cost, 1s.
Sufficient for 1/2 lb. of puff-paste.
Seasonable at any time.
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