Tort de Moy

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

base

puff-paste
biscuit ↝ Biscuit, NFS [Biscuits, muffins, quick breads]
butter and marrow ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter and marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
all sorts of sweet meats, or as many as you have ↝ Onions, sweet, raw [Vegetables and Vegetable Products]

topping

a quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a spoonful of orange-flower water
sugar to your palate ↝ Sugar, NFS [Sugars and honey]

Instructions (4)

MAKE puff-paste, and lay round your dish, then a layer of biscuit, and a layer of butter and marrow, and then a layer of all sorts of sweet meats, or as many as you have, and so do till your dish is full;
boil a quart of cream, and thicken it with four eggs, and a spoonful of orange-flower water.
Sweeten it with sugar to your palate, and pour over the rest.
Half an hour will bake it.

Original Text

Tort de Moy.
MAKE puff-paste, and lay round your dish, then a layer of biscuit, and a layer of butter and marrow, and then a layer of all sorts of sweet meats, or as many as you have, and so do till your dish is full; then boil a quart of cream, and thicken it with four eggs, and a spoonful of orange-flower water. Sweeten it with sugar to your palate, and pour over the rest. Half an hour will bake it.

Notes

—