Croquante of Ratafias, a la Chantilly

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Boil down one pound of the finest loaf-sugar as directed in the foregoing case.
  2. Slightly rub the inside of a basket-shaped mould with oil.
  3. Proceed to line this mould with the ratafias slightly dipped in the sugar, taking care to arrange them in neat and close order.
  4. When the croquante is completed, and the sugar has become firmly set, turn it out of the mould.
  5. With the remainder of the sugar form the handles, or a scroll-pattern border, which is to be placed round the join of the basket, and also round the edge.
  6. This is effected by dipping the pointed end of the bowl of a spoon into the hot sugar, and then drawing it out, and dropping the sugar from the bowl, in the form of the intended design, on a baking-sheet slightly oiled.
  7. Before it becomes set, fix it round the part it is to ornament.
  8. Just before sending the croquante to table, fill the inside with whipped cream.
  9. Arrange some strawberries, preserved cherries or cut angelica, neatly on the surface, and serve.
Original Text
CROQUANTE OF RATAFIAS, A LA CHANTILLY. Procure one pound of small ratafias; boil down one pound of the finest loaf-sugar as directed in the foregoing case. Then, slightly rub the inside of a basket-shaped mould with oil, and proceed to line this with the ratafias slightly dipped in the sugar, taking care to ar- range them in neat and close order; when the croquante is completed, and the sugar has become firmly set, turn it out of the mould. With the remainder of the sugar form the handles, or a scroll-pattern border, which is to be placed round the join of the basket, and also * When boiling sugar for this purpose, it is customary to add a pinch of cream of tartar and calcined alum mixed, or, a few drops of acetic-acid. round the edge: this is effected by dipping the pointed end of the bowl of a spoon into the hot sugar, and then drawing it out, and dropping the sugar from the bowl, in the form of the intended design, on a baking-sheet slightly oiled; before it becomes set, fix it round the part it is to ornament. Just before sending the croquante to table, fill the inside with whipped cream, arrange some strawberries, preserved cherries or cut angelica, neatly on the surface, and serve.
Notes
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