1320. HARRY THE VIL'S SHOESTRINGS

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 pastry
for decoration
Instructions (8)
  1. Prepare the pastry in the same manner as the foregoing recipe, as far as folding the corners down.
  2. Cut out a small angle from each of the parts that have been folded down, which will then present the appearance of four bows joined together.
  3. Place a small ring of puff-paste in the centre of each, which must be fastened on by first wetting the part.
  4. Egg over the pastry.
  5. Bake of a bright light colour.
  6. Glaze as directed in the foregoing cases.
  7. Previously to dishing them up, fill a cornet of paper with some firm red-currant-jelly, and use this to draw rather bold lines all round the angular parts of the bows, and also round the ring that has been placed in the centre.
  8. With another paper cornet filled with bright apricot or green-gage-jam, fill in the centre of the bows.
Original Text
1320. HARRY THE VIL'S SHOESTRINGS. This kind of pastry is prepared in the first instance in exactly the same manner as the foregoing, as far as folding the corners down. Then cut out a small angle from each of the parts that have been folded down, which will then present the appearance of four bows joined together; place a small ring of puff-paste in the centre of each, which must be fastened on by first wetting the part; they should then be egged over, and baked of a bright light colour, and afterwards glazed as directed in the foregoing cases. Previously to dishing them up, fill a cornet of paper with some firm red-currant-jelly, and use this to draw rather bold lines all round the angular parts of the bows, and also round the ring that has been placed in the centre; then, with another paper cornet filled with bright apricot or green-gage-jam, fill in the centre of the bows: this kind of decoration produces a very brilliant effect.
Notes
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