Almond Mixture for centre of Gâteau de Nantes

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Almond Mixture

a pound of finely chopped blanched almonds ↝ Nuts, almonds, blanched [Nut and Seed Products]
two ounces of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of castor sugar ↝ Sugars, granulated [Sweets]
two ounces of finely cut or grated vanilla chocolate ↝ Vanilla extract [Spices and Herbs]
six or eight drops of vanilla essence
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (1)

mix all these ingredients into a smooth paste and use.

Original Text

Almond Mixture for centre of Gâteau de Nantes.—Have a pound of finely chopped blanched almonds, two ounces of good butter, two ounces of castor sugar, two ounces of finely cut or grated vanilla chocolate, six or eight drops of vanilla essence, and two raw yolks of eggs; mix all these ingredients into a smooth paste and use.

Notes

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