Nougatine with Almond Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Line a well-oiled charlotte mould with nougat paste about a quarter-inch thick, pressing the paste well inside with an oiled lemon.
  2. When somewhat cool remove the nougat from the tin, take some more of the paste, roll it out on a well-oiled slab, and work it into the form of a stick about the thickness of a finger.
  3. Whilst warm cut it into lengths of three to four inches and form them as near as possible to the shape shown in engraving.
  4. Stick these pieces here and there on the outside of the nougat case, using boiled sugar for the purpose.
  5. Put it aside till quite cold, then mask it over with Vienna chocolate icing, and sprinkle it here and there with baked chopped almonds.
  6. Place the case on a dish on a paper and fill up
Original Text
Nougatine with Almond Cream Nougatine au Crème d'Amandes Line a well-oiled charlotte mould with nougat paste (see recipe) about a quarter-inch thick, pressing the paste well inside with an oiled lemon. When somewhat cool remove the nougat from the tin, take some more of the paste, roll it out on a well-oiled slab, and work it into the form of a stick about the thickness of a finger; then whilst warm cut it into lengths of three to four inches and form them as near as possible to the shape shown in engraving; stick these pieces here and there on the outside of the nougat case, using boiled sugar (see recipe) for the purpose; put it aside till quite cold, then mask it over with Vienna chocolate icing (see recipe), and sprinkle it here and there with baked chopped almonds. Place the case on a dish on a paper and fill up
Notes
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