Gateau de Cerneaux à la Parisienne

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted about 2 months ago
Not a recipe
No
Ingredients (4)
cake
garnish
filling
Instructions (3)
  1. Prepare a walnut cake precisely as in the recipe for chocolate cake with praline cream, only using a green glace strongly flavoured with brandy or liqueur as you please.
  2. Garnish with walnuts carefully shelled, and dipped in sugar boiled to the crack.
  3. Fill up with nut cream ice made with walnuts.
Original Text · last edited about 2 months ago
Gateau de Cerneaux à la Parisienne.—Prepare a walnut cake precisely as in the recipe for chocolate cake with praline cream, only using a green glace strongly flavoured with brandy or liqueur as you please, garnish with walnuts carefully shelled, and dipped in sugar boiled to the crack, and fill up with nut cream ice made with walnuts.
Notes
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