1298b. VENETIAN BISCUITS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
For the Genoese base
For assembly
Instructions (8)
  1. Prepare some Genoese as directed at No. 1289.
  2. When the Genoese is cold, carefully split it into convenient-sized pieces.
  3. Spread the insides of the Genoese pieces with apricot jam.
  4. Press the Genoese pieces together again.
  5. Spread a thin coating of white icing on one square of Genoese.
  6. Spread a similar coating of pink icing on the other square.
  7. Cut each square into small oblong shapes of equal sizes.
  8. When the icing has become dry, dish up the biscuits for a second course-dish, or for dessert.
Original Text
1298b. VENETIAN BISCUITS. FIRST prepare some Genoese as directed at No. 1289, which, when cold, must be carefully split in convenient-sized pieces, and after spreading the insides with apricot-jam, let them be pressed together again. You next spread a thin coating of white icing on one square of Genoese, and then spread a similar coating of pink icing on the other square; after which, each square must be cut into small oblong shapes of equal sizes; and when the icing has become dry, may be dished up, either for a second course-dish, or for dessert.
Notes
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