Belgravia Biscuits Biscuits à la Belgravia

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
1.0 person
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Put in a whipping tin six raw yolks of eggs, two small whites, one and a half ounces of castor sugar, the very finely-chopped peel of one lemon, a teaspoonful of vanilla essence, and three or four drops of almond essence.
  2. Beat the mixture with a whisk till it is smooth.
  3. Put the tin over a stewpan containing boiling water, and whip the mixture well till it is warm.
  4. Take the pan from the water, and continue the whipping till the mixture presents the appearance of a thick batter and is quite cold.
  5. Add to it two tablespoonfuls of thickly-whipped cream and stir carefully together.
  6. Pour it into fancy paper or nougat cases (see page 134).
  7. Place them on the bottom of the charged ice-cave for one and a half to two hours.
  8. Sprinkle on them some tiny square pieces of blanched almonds that have been cut up and baked till a pretty golden colour.
  9. Place on the top of each a little pink ball meringue.
  10. Garnish the tops with whipped cream.
  11. Arrange the cases on these on a dish-paper and serve one to each person.
Original Text
Belgravia Biscuits Biscuits à la Belgravia Put in a whipping tin six raw yolks of eggs, two small whites, one and a half ounces of castor sugar, the very finely-chopped peel of one lemon, a teaspoonful of vanilla essence, and three or four drops of almond essence; beat the mixture with a whisk till it is smooth, then put the tin over a stewpan containing boiling water, and whip the mixture well till it is warm; take the pan from the water, and continue the whipping till the mixture presents the appearance of a thick batter and is quite cold; add to it two tablespoonfuls of thickly-whipped cream and stir carefully together; pour it into fancy paper or nougat cases (see page 134), place them on the bottom of the charged ice-cave for one and a half to two hours, then sprinkle on them some tiny square pieces of blanched almonds that have been cut up and baked till a pretty golden colour, and place on the top of each a little pink ball meringue; garnish the tops with whipped cream; arrange the cases on these on a dish-paper and serve one to each person. Use for dessert &c.
Notes
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