FLAN OF PEACHES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
for the crust or case
for the filling
Instructions (13)
  1. Make one pound of short paste (No. 1255).
  2. Spread the inside of a fluted circular or oval mould (about two inches high, and eight inches in diameter) with butter.
  3. Line the mould with the paste, cut the edges level, and raise them all round.
  4. Pinch the part of the paste that rises above the mould with a pair of pastry pincers.
  5. Fill the case with flour mixed with one-sixth part of chopped suet.
  6. Bake it until it is about three parts done.
  7. Remove the flour and brush out the case clean with a paste-brush.
  8. Neatly fill the case with halves of peaches, previously skinned and simmered in some thin syrup for about five minutes.
  9. Place the flan again in the oven for about a quarter of an hour.
  10. When withdrawn, neatly arrange a close row of halves of peaches (previously simmered in syrup added to the juice of a pint of red currants).
  11. Place a peach kernel on each piece of peach.
  12. Pour the jelly over the whole.
  13. Serve.
Original Text
FLAN OF PEACHES. For this purpose, a crust or case should be prepared in the follow- ing manner: First, make one pound of short paste (No. 1255); then, spread with butter the inside of a fluted circular or oval mould, about two inches high, and eight inches in diameter; line this with the paste, cut the edges level, and then raise them all round, and pinch the part that rises above the mould with a pair of pastry pincers. Next fill the case with flour, mixed with one-sixth part of chopped suet, and bake it until it is about three parts done; the flour must then be removed, and the case brushed out clean with a paste-brush; after which it must be neatly filled with halves of peaches, previously skinned and simmered in some thin syrup for about five minutes; the flan must now be placed again in the oven for about a quarter of an hour, and when withdrawn, a close row of halves of peaches (previously simmered in syrup added to the juice of a pint of red currants) should be neatly arranged, and a peach kernel being placed on each piece of peach, let the jelly be poured over the whole, and serve. Note.—For the preparation of flans of apricots, and all kinds of plums, follow the above directions; except that in either of these cases, the currant juice is to be omitted.
Notes
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