Puffs. No. 8.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

2 ozs. of sweet Jordan almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
only two bitter almonds to flavour ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
2 ozs of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
2 ozs of sifted sugar ↝ Sugar, NFS [Sugars and honey]
1 egg (both yolk and white) ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
a sheet of puff-paste
almonds cut across ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]

Instructions (6)

Pound well together all the ingredients (almonds, butter, sugar, egg, lemon rind) and thoroughly mix.
Spread the mixture on a sheet of puff-paste.
Rough the top with almonds cut across, or with vermicelli if almonds are not available.
Brown the tops in the oven.
Bake.
Cut into sandwiches (long shape, not square).

Original Text

Puffs. No. 8.
These are good and uncommon; they look like sweet sandwiches, and must be roughed at top with almonds cut across and browned in the oven; if out of almonds, rough the tops with vermicelli.
2 ozs. of sweet Jordan almonds, and only two bitter almonds to flavour, 2 ozs. of fresh butter, 2 ozs of sifted sugar, 1 egg (both yolk and white), the grated rind of a lemon. All these are to be pounded well together and thoroughly well mixed. Spread the mixture on a sheet of puff-paste (see “Feuilletage,” under Paste and Pastry), and bake, then cut into sandwiches (long shape, not square).

Notes

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