1328. MARYGOLDS.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Yield: 20.0 marygolds
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

half a pound of puff-paste
sugar
almonds split into four strips lengthwise
very narrow strips of bright firm red-currant or apple-jelly
apricot or greengage-jam

Instructions (7)

Give eight turns to half a pound of puff-paste, roll it out to the thickness of the sixth part of an inch.
Stamp out twenty flats with a circular fluted tin-cutter, about one inch and three quarters in diameter, and place these on a wetted baking-sheet.
Roll out the trimmings rather thin, and with two smaller cutters, stamp out as many rings of the size of a shilling as there are cakes, and place one of these on the centre of each of the marygolds, previously wetting all over the surface.
Place some almonds split into four strips lengthwise, closely round the rings, in a somewhat slanting direction.
These must be slightly pressed into the paste to make them hold on, and should be arranged so as to give all the cakes as much as possible, the appearance of the flower they are intended to resemble.
When they are all completed, shake some sugar over them with the dredger, and bake them of a light colour.
When done, insert some very narrow strips of bright firm red-currant or apple-jelly between each piece of almond, and place a piece of apricot or greengage-jam, in the ring.

Original Text

1328. MARYGOLDS.
Give eight turns to half a pound of puff-paste, roll it out to the thickness of the sixth part of an inch, stamp out twenty flats with a circular fluted tin-cutter, about one inch and three quarters in diameter, and place these on a wetted baking-sheet; roll out the trimmings rather thin, and with two smaller cutters, stamp out as many rings of the size of a shilling as there are cakes, and place one of these on the centre of each of the marygolds, previously wetting all over the surface. Then, place some almonds split into four strips lengthwise, closely round the rings, in a somewhat slanting direction; these must be slightly pressed into the paste to make them hold on, and should be arranged so as to give all the cakes as much as possible, the appearance of the flower they are intended to resemble. When they are all completed, shake some sugar over them with the dredger, and bake them of a light colour. When done, insert some very narrow strips of bright firm red-currant or apple-jelly between each piece of almond, and place a piece of apricot or greengage-jam, in the ring.

Notes

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