Petites Bouchees

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 15 min
Yield
0.5 lb of puff-paste
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Blanch the almonds, and chop them fine.
  2. Rub the sugar on the lemon-rind, and pound it in a mortar.
  3. Mix this with the almonds and the white of the egg.
  4. Roll some puff-paste out.
  5. Cut it in any shape that may be preferred, such as diamonds, rings, ovals, &c., and spread the above mixture over the paste.
  6. Bake the bouchées in an oven, not too hot, and serve cold.
Original Text
PETITES BOUCHEES. 1319. INGREDIENTS.—6 oz. of sweet almonds, 1/4 lb. of sifted sugar, the rind of 1/2 lemon, the white of 1 egg, puff-paste. Mode.—Blanch the almonds, and chop them fine; rub the sugar on the lemon-rind, and pound it in a mortar; mix this with the almonds and the white of the egg. Roll some puff-paste out; cut it in any shape that may be preferred, such as diamonds, rings, ovals, &c., and spread the above mixture over the paste. Bake the bouchées in an oven, not too hot, and serve cold. Time.—1/4 hour, or rather more. Average cost, 1s. Sufficient for 1/2 lb. of puff-paste. Seasonable at any time.
Notes
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