CUPID'S, OR LOVE'S WELLS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
18.0 pieces
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Give seven turns to half a pound of puff-paste, then roll it out to the thickness of the sixth part of an inch.
  2. Stamp out about eighteen circular pieces from this with a fluted tin-cutter one inch and a half in diameter, and place these in rows on a baking-sheet previously wetted to receive them.
  3. Then, stamp out as many more pieces with a smaller fluted cutter only one inch in diameter, and after stamping out the centre of these, wet the surface of the others over with a paste-brush, and lay one of the smaller ones on each of the others.
  4. Press them down with the finger, egg over the tops, and bake them of a bright light colour.
  5. When they are nearly done, shake some sugar over them with the dredger, put them back again into the oven for a minute or two, and then pass the red-hot salamander over them to give them a bright glossy appearance.
  6. Previously to serving these “love's wells,” fill them either with preserved cherries, greengage-jam, or currant-jelly.
Original Text
CUPID'S, OR LOVE'S WELLS. GlVE seven turns to half a pound of puff-paste, then roll it out to the thickness of the sixth part of an inch; stamp out about eighteen circular pieces from this with a fluted tin-cutter one inch and a half in diameter, and place these in rows on a baking-sheet previously wetted to receive them. Then, stamp out as many more pieces with a smaller fluted cutter only one inch in diameter, and after stamping out the centre of these, wet the surface of the others over with a paste-brush, and lay one of the smaller ones on each of the others; press them down with the finger, egg over the tops, and bake them of a bright light colour; when they are nearly done, shake some sugar over them with the dredger, put them back again into the oven for a minute or two, and then pass the red-hot salamander over them to give them a bright glossy appearance. Previously to serving these “love's wells,” fill them either with preserved cherries, greengage-jam, or currant- jelly.
Notes
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