1296. QUEEN'S CAKES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (15)
  1. Prepare eight yolks of eggs of nouilles paste (No. 1256).
  2. Roll this out as thin as paper, cut it into bands, and shred these extremely fine.
  3. Allow the nouilles to dry upon a sieve for a short time.
  4. Put the nouilles into a stewpan with a pint of boiling cream, two pats of butter, six ounces of sugar, and a glass of brandy.
  5. Set them to boil very gently over a slow stove-fire (covered with the lid).
  6. When the cream has been absorbed by the nouilles, withdraw them.
  7. Add the yolks of six eggs, and stir the whole well together.
  8. Place this preparation upon the baking-sheets (spread with butter), in layers about the eighth part of an inch thick.
  9. Bake these of a deep-yellow colour.
  10. When done, spread one of them with apricot-jam, cover this over with the other.
  11. Stamp the cakes out with a circular tin-cutter, in the form of half-moons.
  12. Dish these up in double circular rows, so as to form a cone, and serve.
  13. These cakes may also be garnished with any other kind of preserve, or even with pastry-custard (No. 1311).
  14. They may be cut out, either in oblong, circular, oval, leaf-like, or diamond shapes.
  15. In order to vary their appearance, their surface should be first lightly spread with a little meringue-paste (No. 1298), and then strewn with chopped or shred pistachios, granite-sugar, or small pink or white comfits.
Original Text
1296. QUEEN'S CAKES. FIRST, prepare eight yolks of eggs of nouilles paste (No. 1256), roll this out as thin as paper, cut it into bands, and shred these extremely fine; after the nouilles have been allowed to dry upon a sieve for a short time, put them into a convenient-sized stewpan with a pint of boiling cream, two pats of butter, six ounces of sugar, and a glass of brandy; set them to boil very gently over a slow stove-fire (covered with the lid), and when the cream has been absorbed by the nouilles, withdraw them, add the yolks of six eggs, and stir the whole well together; then place this preparation upon the baking-sheets (spread with butter), in layers about the eighth part of an inch thick, and bake these of a deep-yellow colour. When done, spread one of them with apricot-jam, cover this over with the other, and then stamp the cakes out with a circular tin-cutter, in the form of half-moons; dish these up in double circular rows, so as to form a cone, and serve. These cakes may also be garnished with any other kind of preserve, or even with pastry-custard (No. 1311); they may be cut out, either in oblong, circular, oval, leaf-like, or diamond shapes. In order to vary their appearance, their surface should be first lightly spread with a little meringue-paste (No. 1298), and then strewn with chopped or shred pistachios, granite-sugar, or small pink or white comfits.
Notes
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