1287. SMALL NOUGATS, A LA CHANTILLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
18.0 nougats
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (13)
  1. Scald the filberts, remove the skin, then split each kernel in four lengthwise.
  2. Dry the split kernels on a baking-sheet in the oven.
  3. Stir the sugar in the boiler over the fire in the usual manner.
  4. As soon as the sugar is ready, mix in the prepared filberts.
  5. Oil the inside of half a dozen small savarin-moulds.
  6. Put some of the nougat mixture into each mould.
  7. Use a small stick (about half an inch in diameter) to work the nougat up the sides or into the flutes of the moulds.
  8. Ensure the nougat does not rise above the edges of the moulds.
  9. Turn the nougats out onto a baking-sheet.
  10. Several persons should assist in moulding these nougats to ensure they are all of one colour; otherwise, from being frequently obliged to warm the nougat, it is liable to become dark.
  11. When about to send these nougats to table, fill each with whipped cream flavoured with vanilla or maraschino.
  12. Place a few strawberries (when in season) on top of the cream.
  13. Dish them up neatly in a pyramidal form on a napkin.
Original Text
1287. SMALL NOUGATS, A LA CHANTILLY. Ingredients required:—Three-quarters of a pound of ripe filberts, and six ounces of pounded sugar. Scald the nuts, remove the skin, then split each kernel in four; lengthwise, and put them to dry on a baking-sheet in the oven; meanwhile, stir the sugar in the boiler over the fire in the usual manner, and as soon as it is ready, mix in the above; have half a dozen small savarin-moulds ready oiled inside; put some of the nougat into each of the moulds, and use a small stick made of hard wood (about half an inch in diameter) to work the nougat up the sides, or into the flutes of the moulds; care must be that may rise above the edges of the moulds, and then turn them out on to a baking-sheet. About eighteen will suffice for a dish. Several persons should assist in moulding these nougats, in order to insure their all being of one colour; otherwise, from being frequently obliged to warm the nougat, it is liable to become dark. When about to send these nougats to table, each should be filled with some whipped cream flavoured with vanilla or maraschino, and a few strawberries (when in season) placed on the top; dish them up neatly in a pyramidal form on a napkin.
Notes
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