Mrs Beetons Puddings and Desserts Revisited
Cannelons or Fried Puffs
(Sweet Entremets)
225g (8oz) Very Good Puff Paste
1 Egg White
Apricot or any kind of preserve that may be preferred
Caster Sugar
Hot Lard, for deep frying
Cannelons which are made of puff paste rolled very thin, with jam enclosed and cut out in long narrow rolls or puffs, make a very pretty and elegant dish.
Roll the puff paste it out very thinly and cut it into pieces of an equal size, about 5cm (2 inches) wide and 20cm (8 inches) long.
Add a spoonful of jam on each, wet the edges with the white of egg and fold the paste over twice.
Press the edges slightly together, so the jam cannot escape when frying.
Fry them in boiling lard until a nice brown, keeping them remain in a warm oven after they are coloured, dish on a d’oyley, sprinkled with caster sugar and serve.
These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries or currants.
Which should be laid in the paste, plenty of caster sugar sprinkled over and folded and fried in the same manner as above.
Time: About 10 minutes. Average cost: 1s.
Sufficient: 225g (8oz) of paste for a moderate-sized dish of cannelons.
Seasonable, with jam, at any time.
CANNELONS or FRIED PUFFS
(Sweet Entremets)
1417. INGREDIENTS - 1/2 lb. of puff-paste No. 1205; apricot, or any kind of preserve that may be preferred; hot lard.
Mode - Cannelons which are made of puff-paste rolled very thin, with jam inclosed, and cut out in long narrow rolls or puffs, make a very pretty and elegant dish. Make some good puff-paste, by recipe No. 1205; roll it out very thin, and cut it into pieces of an equal size, about 2 inches wide and 8 inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg, and fold the paste over twice; slightly press the edges together, that the jam may not escape in the frying; and when all are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they are coloured, that the paste may be thoroughly done. Drain them before the fire, dish on a d’oyley, sprinkle over them sifted sugar, and serve. These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries, or currants: it should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the same manner as stated above.
Time - About 10 minutes.
Average cost, 1s.
Sufficient 1/2 lb. of paste for a moderate-sized dish of cannelons.
Seasonable, with jam, at any time.
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