Dariole a la Vanille

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
6.0 – 7.0 dariole-moulds
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Mix the flour to a smooth batter, with the milk
  2. Stir in the cream, sugar, the eggs (which should be well whisked), and the butter (which should be beaten to a cream)
  3. Put in some essence of vanilla, drop by drop, until the mixture is well flavoured
  4. Line some dariole-moulds with puff-paste
  5. Three-parts fill them with the batter
  6. Bake in a good oven from 25 to 35 minutes
  7. Turn them out of the moulds on a dish, without breaking them
  8. Strew over sifted sugar, and serve
Original Text
DARIOLES A LA VANILLE. (Sweet Entremets.) 1428. INGREDIENTS.—1/2 pint of milk, 1/2 pint of cream, 2 oz. of flour, 3 oz. of pounded sugar, 6 eggs, 2 oz. of butter, puff-paste, flavouring of essence of vanilla. Mode.—Mix the flour to a smooth batter, with the milk; stir in the cream, sugar, the eggs, which should be well whisked, and the butter, which should be beaten to a cream. Put in some essence of vanilla, drop by drop, until the mixture is well flavoured; line some dariole-moulds with puff-paste, three-parts fill them with the batter, and bake in a good oven from 25 to 35 minutes. Turn them out of the moulds on a dish, without breaking them; strew over sifted sugar, and serve. The flavouring of the darioles may be varied by substituting lemon, cinnamon, or almonds, for the vanilla. Time.—25 to 35 minutes. Average cost, 1s. 8d. Sufficient to fill 6 or 7 dariole-moulds. Seasonable at any time.
Notes
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