Chantilly Basket

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Basket structure

ratafia cakes

Filling

wafer paper
sponge biscuits
sweetmeats
blanched almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
made cream as for an apple pie ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
trifle froth ↝ Trifle [Pudding]

Garnish

rose leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]
coloured comfits
carmel of sugar ↝ Sugar, NFS [Sugars and honey]

Sugar for dipping

warm clarified sugar boiled to a carmel height ↝ Sugar, NFS [Sugars and honey]

Instructions (8)

Have ready a small quantity of warm clarified sugar boiled to a carmel height.
Dip ratafia cakes into the sugar, and place them round the inside of a dish.
Cut more ratafia cakes into squares, dip them into the sugar, and pile them on the others.
Continue piling for two or three stories high.
Line the inside with wafer paper.
Fill with sponge biscuits, sweetmeats, blanched almonds, and some made cream as for an apple pie.
Put some trifle froth over that.
Garnish the froth with rose leaves, or coloured comfits or carmel of sugar thrown lightly over the top.

Original Text

Chantilly Basket.

Have ready a small quantity of warm clarified sugar boiled to a carmel height, dip ratafia cakes into it, and place them round the inside of a dish. Then cut more ratafia cakes into squares, dip them into the sugar, pile them on the others, and so on for two or three stories high. After which line the inside with wafer paper, fill with sponge biscuits, sweetmeats, blanched almonds, and some made cream as for an apple pie, put some trifle froth over that, and garnish the froth with rose leaves, or coloured comfits[297] or carmel of sugar thrown lightly over the top.

Notes

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