Mille Feuilles, or a Pyramid of Paste (No. 44)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
paste
assembly
Instructions (11)
  1. Roll out puff paste (No. 1,) half an inch thick.
  2. Cut out with a cutter made for the purpose, in the shape of an oval, octagon, square, diamond, or any other form, (and to be got of most tinmen,)
  3. observing to let the first piece be as large as the bottom of the dish you intend sending it to table on: the second piece a size smaller, and so on in proportion, till the last is about the size of a shilling:
  4. lay them with paper on a baking-plate,
  5. yelk the top,
  6. and bake them of a light brown colour:
  7. take them from the paper,
  8. and when cold put the largest size in the dish,
  9. then a layer of apricot jam;
  10. then the next size, a layer of raspberry jam, and so on, varying the jam between each layer of paste to the top,
  11. on which place a bunch of dried fruit, and spin a caramel (No. 85) of sugar over it.
Original Text
Mille Feuilles, or a Pyramid of Paste.—(No. 44.) Roll out puff paste (No. 1,) half an inch thick; cut out with a cutter made for the purpose, in the shape of an oval, octagon, square, diamond, or any other form, (and to be got of most tinmen,) observing to let the first piece be as large[373] as the bottom of the dish you intend sending it to table on: the second piece a size smaller, and so on in proportion, till the last is about the size of a shilling; lay them with paper on a baking-plate, yelk of egg the top, and bake them of a light brown colour: take them from the paper, and when cold put the largest size in the dish, then a layer of apricot jam; then the next size, a layer of raspberry jam, and so on, varying the jam between each layer of paste to the top, on which place a bunch of dried fruit, and spin a caramel (No. 85) of sugar over it.
Notes
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