Pyramid Paste

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 (3)
Instructions (8)
  1. Take a sheet of puff paste rolled of half an inch thick; cut or stamp it into oval forms, the first to be the size of the bottom of the dish in which it is to be served up, the second smaller, and so on till it becomes a pyramid.
  2. Put each piece separately on paper laid on a baking plate.
  3. When the oven is ready, egg the top part of the pieces and bake them of a light colour.
  4. When they are done take them off the paper, lay them on a large dish till quite cold.
  5. When to be served up set the largest piece in the dish for which it was formed, and put on it raspberry or apricot jams or currant jelly, the next size on that and more sweetmeats, proceeding in the same manner till all the pieces are placed on each other.
  6. Put dried fruits round the pyramid, such as green gages, barberries, or cherries.
N.B.
  1. Instead of stamping the pieces it is thought better to cut them with a sharp knife.
  2. Cut out small pieces round the edges to make them appear like spires, as, being done in this manner, it causes the paste to appear lighter.
Original Text
Pyramid Paste. Take a sheet of puff paste rolled of half an inch thick; cut or stamp it into oval forms, the first to be the size of the bottom of the dish in which it is to be served up, the second smaller, and so on[205] till it becomes a pyramid; then put each piece separately on paper laid on a baking plate, and when the oven is ready, egg the top part of the pieces and bake them of a light colour. When they are done take them off the paper, lay them on a large dish till quite cold, and when to be served up set the largest piece in the dish for which it was formed, and put on it raspberry or apricot jams or currant jelly, the next size on that and more sweetmeats, proceeding in the same manner till all the pieces are placed on each other. Put dried fruits round the pyramid, such as green gages, barberries, or cherries. N. B. Instead of stamping the pieces it is thought better to cut them with a sharp knife; then to cut out small pieces round the edges to make them appear like spires, as, being done in this manner, it causes the paste to appear lighter. [206]
Notes
—