Florentines

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Roll out about half a pound of trimmings of puff-paste to the thickness of the eighth of an inch, and lay this on the entire surface of a rather large-sized baking-sheet.
  2. Spread a thick layer of green-gage-jam over the paste, and then bake it in an oven of moderate heat.
  3. When done, let it be withdrawn and allowed partially to cool.
  4. Then spread it with a coating of whipped whites of eggs mixed with sugar, about half an inch in thickness, and strew some shred pistachio kernels all over the surface.
  5. Shake some finely-sifted sugar over the top, and finish baking the Florentines of a very light colour, taking care that the meringue-paste is allowed sufficient time to become perfectly crisp.
  6. A few minutes after the Florentines are taken out of the oven, they must be stamped out with a tin-cutter, or else cut out with a knife, in oblong or diamond-shapes.
Original Text
FLORENTINES. ROLL out about half a pound of trimmings of puff-paste to the thickness of the eighth of an inch, and lay this on the entire surface of a rather large-sized baking-sheet; spread a thick layer of green- gage-jam over the paste, and then bake it in an oven of moderate heat; when done, let it be withdrawn and allowed partially to cool. Then spread it with a coating of whipped whites of eggs mixed with sugar, about half an inch in thickness, and strew some shred pistachio kernels all over the surface; shake some finely-sifted sugar over the top, and finish baking the Florentines of a very light colour, taking care that the meringue-paste is allowed sufficient time to become per- fectly crisp. A few minutes after the Florentines are taken out of the oven, they must be stamped out with a tin-cutter, or else cut out with a knife, in oblong or diamond-shapes.
Notes
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