PARISIAN TURNOVERS OF APPLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
cake
tartlets
Instructions (8)
  1. Shape some MANE into feathers, a wreath, or a star, &c.
  2. Shake some finely-sifted sugar over the cake.
  3. Bake it of the lightest possible colour; indeed, it should be free from any colour, the characteristic appearance of this kind of pastry being its whiteness.
  4. Pithiviers cake should be eaten cold.
  5. These cakes may also be made in tartlet moulds, thinly lined with puff-paste.
  6. After being neatly filled with the Pithiviers cream (the edges being previously wetted round), the mould must be covered in with circular pieces of puff-paste, stamped out with a cutter to fit them.
  7. Fasten down by pressing the two pieces of paste together with the forefinger and thumb of the right hand.
  8. Finish and bake as directed in the foregoing case.
Original Text
PARISIAN TURNOVERS OF APPLES. MANE some or feathers, a wreath, or a star, &c. Shake some finely- sifted sugar over the cake, and bake it of the lightest possible colour: indeed, it should be free from any colour, the characteristic appear- ance of this kind of pastry being its whiteness. Pithiviers cake should be eaten cold. These cakes may also be made in tartlet moulds, thinly lined with puff-paste, and after being neatly filled with the Pithiviers cream (the edges being previously wetted round) the mould must be covered in with circular pieces of puff-paste, stamped out with a cutter to fit them; then fastened down by pressing the two pieces of paste to- gether with the forefinger and thumb of the right hand, and finished and baked as directed in the foregoing case.
Notes
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