Mrs Beetons Puddings and Desserts Revisited
Fluted Rolls
Very Good Puff Paste
1 Egg White
Caster Sugar, sifted
Jelly or Preserve
Roll the paste out to the thickness of 6mm (¼ inch) and cut with a round fluted cutter, as many pieces as required.
Brush the upper side with the egg white.
Roll up the pieces, pressing the paste lightly together where it joins.
Place the rolls on a baking sheet.
Bake for about 15 minutes.
A few minutes before they are done, brush them with the white of an egg, dust with caster sugar.
Put them back in the oven.
When the icing is firm and of a pale brown colour, they are done.
Place a strip of jelly or preserve across each roll, dish them high on a napkin.
Serve cold.
Time: 15 minutes before being iced. 5 to 10 minutes after.
Sufficient. 225g (8oz) puff paste for 2 dishes.
Seasonable at any time.
FLUTED ROLLS
1317. INGREDIENTS - Puff-paste, the white of an egg, sifted sugar, jelly or preserve.
Mode - Make some good puff-paste by recipe No. 1205 (trimmings answer very well for little dishes of this sort); roll it out to the thickness of 1/4 inch, and, with a round fluted paste-cutter, stamp out as many round pieces as may be required; brush over the upper side with the white of an egg; roll up the pieces, pressing the paste lightly together where it joins; place the rolls on a baking-sheet, and bake for about 1/4 hour. A few minutes before they are done, brush them over with the white of an egg; strew over sifted sugar, put them back in the oven; and when the icing is firm and of a pale brown colour, they are done. Place a strip of jelly or preserve across each roll, dish them high on a napkin, and serve cold.
Time - 1/4 hour before being iced; 5 to 10 minutes after.
Average cost, 1s. 3d.
Sufficient - 1/2 lb. of puff-paste for 2 dishes.
Seasonable at any time.
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