Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/1017

This page has been validated.
901
RECIPES FOR PASTRY

1705.—FRANGIPAN TART. (Fr.Tourte à la Frangipanne.)

Ingredients.—Short crust, 4 eggs, 1½ ozs. of butter, 1½ ozs. of sugar, ¼ of an oz. of flour, ½ a pint of milk, 1 bay-leaf 2 or 3 fine strips of lemon-rind, nutmeg.

Method.—Mix the flour smoothly with a little milk, simmer the remainder with the bay-leaf, lemon-rind, and a pinch of nutmeg, for about 15 minutes, then strain it on the blended flour and milk, stirring meanwhile. Return to the stewpan, add the butter, sugar, and slightly-beaten eggs, and stir by the side of the fire until the mixture thickens, but do not let it boil. Line a tart-tin with the paste, pour in the preparation when cool, and bake from 25 to 30 minutes in a moderate oven. Serve cold.

Time.—To bake, about ½ an hour. Average Cost, 7d., exclusive of the paste. Sufficient for 1 large or 2 medium-sized tarts.

Frangipanni Puddings were originally made chiefly of broken bread and a great variety of flavouring substances. This was named after the Marchese Frangipanni, head of a very ancient Roman family whose privilege it was to supply "holy bread" or wafers to St. Peter's Cathedral, hence the name, derived from the Latin words frangere' (to break) and panis (bread). The Marchese Frangipanni was the inventor of the complicated, but very durable, perfume which bears this name.

1706.—FRENCH HONEY (Imitation). (Fr.Miel Français.)

Ingredients.—1 lb. of loaf sugar, 3 ozs. of butter, the yolks of 6 eggs, the whites of 4 eggs, the juice of 4 lemons, and the finely-grated rind of 2 lemons.

Method.—Place the sugar, butter, lemon-rind and lemon-juice in a jug, stand it in a saucepan of boiling water, and as soon as the sugar is dissolved add the beaten eggs, and stir until the mixture thickens. If stored in a cool, dry place, this preparation will keep good for months.

Time.—½ an hour. Average Cost, 1s. 3d.

1707.—FROSTED ALMOND SANDWICHES. (Fr.Denises aux Amandes.)

Ingredients.—Puff paste (No. 1665), cheese-cake mixture (No. 1704), apricot or raspberry jam, blanched and shredded almonds, 1 white of egg, milk, castor sugar, vanilla sugar.

Method.—Roll the paste out to about a ¼ of an inch in thickness, and cut it into 2 long strips 3 inches wide. Place one strip on a wetted baking-tin, prick lightly with a fork to prevent it blistering, spread first a thin layer of jam, and then a layer of cheese-cake mixture. Cover with the other strip of paste, moisten the edges and pinch then together, brush lightly over with milk, and dredge with castor sugar. Bake in a moderate oven for about 10 minutes, and let the pastry cool a little. Whip the white of egg to a stiff froth, sweeten with 1 tablespoonful of