Devilled Almonds

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 (4)
Instructions (8)
  1. Blanch half a pound of jordan almonds and wipe them dry
  2. put into a frying-pan two ounces of fresh butter
  3. make it hot
  4. add the almonds
  5. fry them gently till of a good brown colour
  6. drain them on a hair sieve
  7. strew over cayenne pepper and some salt
  8. serve them up hot
Original Text
Devilled Almonds. Blanch half a pound of jordan almonds and wipe them dry; then put into a frying-pan two ounces of fresh butter, make it hot, add the almonds, fry them gently till of a good brown colour, drain them on a hair sieve, strew over cayenne pepper and some salt, and serve them up hot.
Notes
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