1295. MECCA LOAVES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
paste
forcing paste
topping
filling
Instructions (12)
  1. Prepare the paste as in the foregoing cases, adding a few spoonfuls of whipped cream just before shaping.
  2. Take a tablespoon, fill it half full from the stewpan containing the paste.
  3. Dip the point of a knife in beaten egg and use it to force the paste from the spoon, gently dropping it on the baking-sheet in the form of a gherkin, pointed at the ends, and elevated at the centre.
  4. Fill the baking-sheet with these, placing them about two inches distant from each other.
  5. Egg them over.
  6. Shake some fine chopped loaf sugar (about the size of small hail-stones) over them.
  7. Shake some sifted sugar over them.
  8. Put them in the oven at very moderate heat to bake to a bright-yellow colour.
  9. When done, allow the Mecca loaves to become cold.
  10. Dish them up in double circular rows.
  11. Fill the well or centre with whipped cream seasoned with a little sugar and a small glass of liqueur.
  12. Serve.
Original Text
1295. MECCA LOAVES. THE paste for these is prepared as in the foregoing cases, with the addition however of a few spoonfuls of whipped cream, which must only be incorporated just previously to the loaves being laid out on the baking-sheet in the following manner:— Take a table-spoon, and fill it half full from the stewpan, containing the paste; then, dip the point of a knife in some beaten egg, and use it to force the paste from the spoon, gently dropping it on the baking-sheet in the form of a gherkin, pointed at the ends, and elevated at the centre: fill the baking-sheet with these, placing them about two inches distant from each other; egg them over, shake some fine chopped loaf sugar (about the size of small hail-stones) over them, then shake some sifted sugar over them, and put them in the oven (at very moderate heat), to bake of a bright-yellow colour. When the Mecca loaves are done, allow them to become cold; then after they have been dished up in double circular rows, fill the well or centre with some whipped cream seasoned with a little sugar, and a small glass of liqueur, and serve.
Notes
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