Croquante of Fresh Walnuts

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. The fittest season for making this, is when the walnuts are just ripe enough to be easily taken out of the shell.
  2. They must be carefully shelled and divided into halves, then freed from the thin whitish skin which covers the kernels, and kept in a clean napkin until used.
  3. In all other respects, this kind of croquante must be finished as in the preceding case.
Original Text
CROQUANTE OF FRESH WALNUTS. The fittest season for making this, is when the walnuts are just ripe enough to be easily taken out of the shell, about sixty will be required for the purpose. They must be carefully shelled and divided into halves, then freed from the thin whitish skin which covers the kernels, and kept in a clean napkin until used. In all other respects, this kind of croquante must be finished as in the preceding case.
Notes
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