1328 a. FILBERT CREAM TARTLETS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
24.0 tartlets
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
short-paste
filling
glaze
Instructions (14)
  1. Line two dozen tartlet-moulds with some short-paste.
  2. Fill them with the preparation.
  3. Extract the kernels from a sufficient quantity of fresh filberts to produce half a pound of sound kernels.
  4. Pound these kernels in a mortar, adding a dessert-spoonful of water, in order to prevent them from turning oily.
  5. When they are thoroughly reduced, add two ounces of fresh butter, four ounces of sugar, a liqueur-glassful of white noyau, and the yokes of four eggs.
  6. Beat the whole well together.
  7. Use the preparation as directed above.
  8. Bake the filled tartlets in a moderate oven.
  9. When done, remove them from the moulds on to a clean baking-sheet.
  10. Glaze them on the surface of the cream with the following mixture:
  11. To a small glassful of white noyau, add about two ounces of glazing-sugar.
  12. Work these well together until they form a rather thick icing.
  13. Use the icing as directed above.
  14. After this last part of the process is completed, place the tartlets in the screen to dry the icing.
Original Text
1328 a. FILBERT CREAM TARTLETS. Line two dozen tartlet-moulds with some short-paste, and fill them with the following preparation:—First, extract the kernels from a sufficient quantity of fresh filberts to produce half a pound of sound kernels; let these be first pounded in a mortar, adding a dessert-spoonful of water, in order to prevent them from turning oily; and when they are thoroughly reduced, add two ounces of fresh butter, four ounces of sugar, a liqueur-glassful of white noyau, and the yokes of four eggs; and, having beaten the whole well together, use the preparation as directed above. Bake the filled tartlets in a moderate oven, and when done, remove them from the moulds on to a clean baking-sheet, and let them be glazed on the surface of the cream with the following mixture:—To a small glassful of white noyau, add about two ounces of glazing-sugar, work these well together until they form a rather thick icing, which use as directed above; and after this last part of the process is completed, place the tartlets in the screen to dry the icing.
Notes
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