M. aux Avelines

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
base
almond variation
Instructions (9)
  1. Blanch, drain, and dry 4oz. of filberts.
  2. Bake the filberts just long enough to crisp without colouring them very much.
  3. When cold, pound the filberts, adding a spoonful of new milk or cream now and again to make a paste.
  4. Pour five glasses (containing rather more than a third of a pint each) of boiling milk, or single cream, over the paste.
  5. Cover it closely and let it stand till only just lukewarm.
  6. Meanwhile, beat lightly the yolks of eight eggs.
  7. Make a custard with the nut-flavoured milk, the beaten egg yolks, and 8oz. of sugar.
  8. Dissolve about half an ounce of best leaf gelatine in the custard.
  9. When cold, mould and set in the usual way.
Original Text · last edited 4 days ago
M. aux Avelines.— Blanch, drain, and dry 4oz. of filberts, and bake them just long enough to crisp without colouring them very much; when cold pound them, adding a spoonful of new milk or cream now and again. To this paste pour five glasses (containing rather more than a third of a pint each) of boiling milk, or single cream, cover it closely, and let it stand till only just lukewarm; meanwhile beat lightly the yolks of eight eggs, and with the nut- flavoured milk, and 8oz. of sugar, make a custard, dissolving in it about half an ounce of best leaf gelatine, then when cold, mould and set in the usual way. This can also be made with almonds, using 6oz. of sweet, and ½oz. of bitter almonds.
Notes
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