Noisettes. (Cataldi.)

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 (8)
Instructions (19)
  1. Pound blanched almonds with sugar.
  2. Pass them through a sieve.
  3. Put them again into the mortar.
  4. Add yolk of egg.
  5. Flavour with pounded stick vanilla as essence, being liquid, will not answer.
  6. Pound all together to a paste.
  7. Work it up well with the pestle.
  8. Put it on the pastry board.
  9. Let it stand there 15 minutes.
  10. Roll it out as thin as a shilling.
  11. Cut it with a pastry cutter.
  12. Roll into filbert shapes, one whole almond in each piece.
  13. Stick the fruit together into bunches with a little yolk of egg.
  14. Put them on a piece of kitchen paper on the baking sheet.
  15. Let them dry an hour in a warm place.
  16. Bake them.
  17. Let them get quite cold.
  18. Melt a little isinglass and paint the stalks below the almond with it.
  19. Sprinkle it with coloured sugar.
Original Text
“Noisettes.” (Cataldi.) 4 lb. blanched almonds pounded with 5 ozs. sugar; pass them through a sieve; put them again into the mortar; add 1 yolk of egg; flavour with pounded stick vanilla as essence, being liquid, will not answer. Pound all together to a paste, work it up well with the pestle, then put it on the pastry board; let it stand there 15 minutes; then roll it out as thin as a shilling; cut it with a pastry cutter; roll into filbert shapes, one whole almond in each piece. Stick the fruit together into bunches with a little yolk of egg. Put them on a piece of kitchen paper on the baking sheet, and let them dry an hour in a warm place; then bake them, and let them get quite cold. Melt a little isinglass and paint the stalks below the almond with it, sprinkling it with coloured sugar.
Notes
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