Walnuts in Nougat à la Crème

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)
nougat
cream filling
walnut decoration
assembly
Instructions (4)
  1. Take the little walnut moulds, oil them both sides and then put in each half a thin layer of nougat, prepared as in the foregoing recipe by chopping them up fine instead of shredding them, pressing it to the shape of the mould.
  2. When this is cool, remove and fill one half of the case with whipped cream sweetened with two ounces of castor sugar to half a pint of the cream, and flavoured with eight drops of essence of vanilla.
  3. In the other half, pare half a skinned walnut that has been glazed over with coffee icing.
  4. Join the two halves together with a little Royal icing, using a bag.
Original Text
Walnuts in Nougat à la Crème. (Noix en Nougat à la Crème.) Take the little walnut moulds, oil them both sides and then put in each half a thin layer of nougat, prepared as in the foregoing recipe by chopping them up fine instead of shredding them, pressing it to the shape of the mould; when this is cool, remove and fill one half of the case with whipped cream sweetened with two ounces of castor sugar to half a pint of the cream, and flavoured with eight drops of essence of vanilla; and in the other half, pare half a skinned walnut that has been glazed over with coffee icing; join the two halves together with a little Royal icing, using a bag
Notes
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