Frangipani
3 Ounces of Shelled Almonds. 3 Tablespoonfuls of Powdered Sugar.
2 Tablespoonfuls of Melted Butter. 2 Eggs. 1/2 Spoonful of Ground Cinnamon.
1 Teaspoonful of Orange Flower Water.
2 Tablespoonfuls of Melted Butter. 2 Eggs. 1/2 Spoonful of Ground Cinnamon.
1 Teaspoonful of Orange Flower Water.
Prepare a pie paste, and peel three
ounces of shelled almonds. Then put put them into a mortar and pound to a
paste, with the powdered sugar and a raw egg. When reduced to a very fine
paste, add the melted butter, ground cinnamon and the orange flower water. Beat
the yolk of an egg well, and then beat the white to a stiff froth and mix
thoroughly. Line the pie pans with the pie paste, and fill with the preparation
of almonds. Set in a moderate oven for thirty-five or forty minutes: then set
to cool for a half hour. In the meantime prepare a "Glace a l'Eau,"
as follows: Put one ounce of white granulated sugar into a sauce pan, with one
tablespoonful of cold water, and let it come to a boil. Take off the fire and
glaze the surface of the cake with this. Let it cool and send to the table.
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