1327. PARISIAN LOAVES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Prepare some small slender finger-biscuits.
  2. Spread them with apricot or greengage-jam.
  3. Stick two of these together.
  4. Hold one at a time on a fork.
  5. Mask them over slightly with some meringue-paste.
  6. With a paper cornet filled with some of the same (meringue-paste), draw parallel lines across the cakes in a slanting direction.
  7. When they are all completed, shake some sugar over them.
  8. Put them in the oven to be baked, or rather dried, of a very light-down colour.
  9. When done, insert some narrow strips of bright currant-jelly, green-gage-jam, and apple-jelly between the bars of the decoration.
Original Text
1327. PARISIAN LOAVES. Prepare some small slender finger-biscuits, spread them with apricot or greengage-jam, and stick two of these together; then, hold one at a time on a fork, mask them over slightly with some meringue-paste, and with a paper cornet filled with some of the same, draw parallel lines across the cakes in a slanting direction; when they are all completed, shake some sugar over them, and put them in the oven to be baked, or rather dried, of a very light-down colour. When done, insert some narrow strips of bright currant-jelly, green-gage-jam, and apple-jelly between the bars of the decoration.
Notes
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