Chantilly Basket (No. 51)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
basket structure
filling
Instructions (8)
  1. Dip small ratafias into sugar boiled to a caramel (See No. 85).
  2. Stick the dipped ratafias on a dish in any desired form.
  3. Take ratafias one size larger, dip them into the sugar, and build them together until the structure is about four or five inches high.
  4. Create a rim using York drops or drageas of gum paste.
  5. Add a handful of sugar or ratafia over the basket.
  6. Line the inside of the basket with wafer-paper.
  7. A short time before serving, fill the basket with a mixture the same as for trifle.
  8. Top the trifle mixture with plenty of good whip.
Original Text
Chantilly Basket.—(No. 51.) Dip into sugar boiled to a caramel (See No. 85) small ratafias, stick them on a dish in what form you please, then take ratafias one size larger, and having dipped them into the sugar, build them together till about four or five inches high; make a rim of York drops or drageas of gum paste, likewise a handful of sugar or ratafia, and set it over the basket; line the inside with wafer-paper, and a short time before it is wanted, fill it with a mixture the same as for trifle, and upon that plenty of good whip.
Notes
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