Cream Flawn. — (1) Put four eggs into a basin with 4 table-
spoonfuls of flour and the same quantity of sugar, mix well,
and pour in 1 pint of milk ; strain this through a sieve into a
saucepan, adding a lump of butter, 2 table-spoonfuls of finely-
chopped almonds, and a small pinch of salt. Place it over the
fire and stir until it becomes thick. Let it boil for a few
minutes, then remove from the fire and add 3oz. of butter and
1 table-spoonful of lemon sugar✪ Cream Flawn. Take a flawn-mould, butter
it well, line it with a little short-paste, and pour in the Cream
mixture, which must be cool. Put the flawn into a moderate
oven and bake for half-an-hour. When done, turn it out of
the mould and let it get cool ; mask it first with orange
marmalade, and then with some sugar icing ; or it may be
masked with a meringue, when the surface must be decorated
2 q
For details respecting Culinary Processes, Utensils, Sauces, <t -c., referred to, see under their special heads.
466
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cream — continued.
and the meringue dusted over with finely-powdered caster
sugar, and put in the oven to colour slightly.
(2) Put 3joz. of sugar into a basin with 1 dessert-spoonful
of flour, and add four eggs, one at a time. Moisten with
1 pint of milk and strain through a sieve, then add a little
lemon flavouring, and stir over the fire for two minutes. Take
a flawn-mould (see Flawns), butter it well, and line with some
puff paste rolled quite thin, and pour in the mixture. Place
the mould in a moderate oven for forty-five minutes to bake.
When the preparation begins to set, put some paper over
the top. When it is done, remove the paper, sprinkle a little
sugar over, take away the mould, and it is ready for use.
(3) Russian. — Take a flawn-mould and line it with some
trimmings of puff paste, and cover the bottom to half the height
of the mould with a layer of vanilla-Cream frangipane, place a
round of paper over this, and put it into a moderate oven until
the paste is nearly done ; then take it out, remove the paper,
and cover over with a layer of raspberry marmalade that has
been through a sieve. Cover this again with another layer of
frangipane until the mould is quite full. Cover over the sur-
face slightly with some crushed macaroons, then a little sugar,
and put it back into the oven for ten minutes longer.
Cream Fritters. — (1) Put 1 teacupful of flour into a basin with
an equal quantity of pounded macaroons, a few dried orange-
flowers that have been browned in sugar, 2oz. of finely-shred
candied lemon-peel, and one or two small lumps of sugar.
Beat the yolks of nine eggs, mix them with £ pint of milk and
\ pint of Cream, and stir in gradually with the other ingre-
dients, then add the beaten whites of three eggs. Turn the
mixture into a saucepan, and stir it over the fire until thick
and boiling. Pour the mixture into a well-floured dish, dredge
flour over it, and leave it until cold. Cut the paste into small
pieces, roll them round, put them in a frying-pan with some hot
butter✪ Cream Fritters, and fry until lightly browned. Drain the fritters,
arrange them on a hot dish over Which has been spread a folded
napkin or an ornamental dish-paper, and dust over with caster
sugar. Serve while hot.
Page 544 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cream Flawn. — (1) Put four eggs into a basin with 4 tablespoonfuls of flour and the same quantity of sugar, mix well, and pour in 1 pint of milk ; strain this through a sieve into a saucepan, adding a lump of butter, 2 table-spoonfuls of finelychopped almonds, and a small pinch of salt. Place it over the fire and stir until it becomes thick. Let it boil for a few minutes, then remove from the fire and add 3oz. of butter and 1 table-spoonful of lemon sugar. Take a flawn-mould, butter it well, line it with a little short-paste, and pour in the Cream mixture, which must be cool. Put the flawn into a moderate oven and bake for half-an-hour. When done, turn it out of the mould and let it get cool ; mask it first with orange marmalade, and then with some sugar icing ; or it may be masked with a meringue, when the surface must be decorated
2 q
For details respecting Culinary Processes, Utensils, Sauces, <t -c., referred to, see under their special heads.
Cream — continued.
and the meringue dusted over with finely-powdered caster sugar, and put in the oven to colour slightly.
(2) Put 3joz. of sugar into a basin with 1 dessert-spoonful of flour, and add four eggs, one at a time. Moisten with 1 pint of milk and strain through a sieve, then add a little lemon flavouring, and stir over the fire for two minutes. Take a flawn-mould (see Flawns), butter it well, and line with some puff paste rolled quite thin, and pour in the mixture. Place the mould in a moderate oven for forty-five minutes to bake. When the preparation begins to set, put some paper over the top. When it is done, remove the paper, sprinkle a little sugar over, take away the mould, and it is ready for use.
(3) Russian. — Take a flawn-mould and line it with some trimmings of puff paste, and cover the bottom to half the height of the mould with a layer of vanilla-Cream frangipane, place a round of paper over this, and put it into a moderate oven until the paste is nearly done ; then take it out, remove the paper, and cover over with a layer of raspberry marmalade that has been through a sieve. Cover this again with another layer of frangipane until the mould is quite full. Cover over the surface slightly with some crushed macaroons, then a little sugar, and put it back into the oven for ten minutes longer.
Cream Fritters. — (1) Put 1 teacupful of flour into a basin with an equal quantity of pounded macaroons, a few dried orangeflowers that have been browned in sugar, 2oz. of finely-shred candied lemon-peel, and one or two small lumps of sugar. Beat the yolks of nine eggs, mix them with £ pint of milk and \ pint of Cream, and stir in gradually with the other ingredients, then add the beaten whites of three eggs. Turn the mixture into a saucepan, and stir it over the fire until thick and boiling. Pour the mixture into a well-floured dish, dredge flour over it, and leave it until cold. Cut the paste into small pieces, roll them round, put them in a frying-pan with some hot butter, and fry until lightly browned. Drain the fritters, arrange them on a hot dish over Which has been spread a folded napkin or an ornamental dish-paper, and dust over with caster sugar. Serve while hot.
Records on this page
Cream FlawnCream Fritters