1292. DUCHESS LOAVES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (13)
  1. Lay out the paste on the pastry-slab, in small pieces about the size of a pigeon's egg.
  2. Roll out each piece with a little flour, in the form of a finger.
  3. Place the finger-shaped pieces in order upon a baking-sheet spread with butter.
  4. Egg the loaves over.
  5. Bake until of a bright light colour.
  6. Just before they are quite done, shake some finely-sifted sugar over them.
  7. Set them back again in the oven until the sugar is nearly melted.
  8. Pass the red-hot salamander over them, to give them a bright glossy appearance.
  9. Immediately withdraw the loaves from the oven and allow them to cool.
  10. Just before sending this kind of pastry to table, make an incision down the sides.
  11. Fill the small loaves with apricot-jam.
  12. Dish them up in a pyramidal form on a napkin.
  13. Serve.
Original Text
1292. DUCHESS LOAVES. THESE are made of the same kind of paste as the foregoing; this must be laid out on the pastry-slab, in small pieces about the size of a pigeon's egg, then rolled out with a little flour, in the form of a finger, and placed in order upon a baking-sheet spread with butter; they should now be egged over, and baked of a bright light colour. Just before they are quite done, shake some finely-sifted sugar over them, set them back again in the oven until the sugar is nearly melted, and then pass the red-hot salamander over them, to give them a bright glossy appearance; the loaves must now be immediately withdrawn from the oven, and allowed to cool. Just before sending this kind of pastry to table, make an incision down the sides, and fill the small loaves with apricot-jam, then dish them up in a pyramidal form on a napkin, and serve.
Notes
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