D'ARTOIS CAKE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
For the cake
For garnishing
For finishing
Instructions (8)
  1. Prepare puff-paste or large D'Artois cakes as directed in the foregoing case.
  2. Garnish with apple marmalade, mince meat, or any kind of preserve.
  3. When the cake has been covered with puff-paste, and previously to marking out the design on its surface, egg it over with a paste-brush.
  4. Bake until of a bright-yellow colour.
  5. Shake some finely-sifted sugar over it.
  6. Put it back in the oven for a minute or two.
  7. Pass the red-hot salamander over it to give it a bright glossy appearance.
  8. The same direction applies to the smaller D'Artois cakes.
Original Text
D'ARTOIS CAKE. PUFF-PASTE or large D'Artois cakes, prepared as directed in the foregoing case, may be garnished either with apple marmalade, mince meat, or any kind of preserve; in this case however, when the cake has been covered in with the puff-paste, previously to marking out the design on its surface, it must be egged over with a paste-brush; when it has been baked of a bright-yellow colour, shake some finely-sifted sugar over it, after which put it back again in the oven for a minute or two, and then pass the red-hot salamander over it to give it a bright glossy appearance. The same direction applies to the smaller D'Artois cakes.
Notes
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