Practical gastronomy and culinary dictionary

Scald and peel the almonds, place them on a baking- tin and dry in a cool oven. Clarify the butter, add the oil, and, when hot, put in the almonds ; keep stirring gently until they are equally slightly browned. Put them in a frying-basket, drain and shake well ; then put them on a cloth, sprinkle liberally with fine salt and cayenne pepper, fold the cloth, and shake them a few seconds. Dish up and serve hot. CHAPTER XIV. PASTEIES (Yaeious), CAKES, BISCUITS, TAETLETS, &c. 755. Gaufres a la Suisse. — For gaufres : ^ lb. ground almonds, ^Ib, castor sugar, 1 egg whole and two yolks, 10 drops vanilla essence. For cream : 2 whites of eggs, 2 oz. ground almonds, ^ teaspoonful ground cinnamon, 1 tablespoonful cream, J lb. icing sugar. Cream the sugar and eggs together ; when perfectly smooth and creamy mix with :Jlb. ground almonds and the vanilla essence. Grease a baking-sheet, and place upon it tablespoonfuls of the mixture about one-and-a-half inches apart from each other, and bake in a moderately heated oven. When nearly done, take it out of the oven and wrap each gaufre quickly round a well-greased cornet or cornucopia tin ; put back in the oven and bake a few seconds longer, then remove from the tins, and place on a sieve to cool. Beat the whites of eggs to a stiff froth, mix in gradually the ground almonds, cinnamon, icing sugar, and aboiit a tablespoonful of whipped cream, put this mixture in a forcing bag, and fill the cornets or the gaufres with it. Lay them on a baking-tin and put in a cool oven long enough to set the filUng. Serve hot or cold. N.B. — If preferred, the gaufres can be filled with whipped cream, slightly sweetened with vanilla sugar. In this case they are served cold. 756. Tourte a la Frangipane. — | lb. short-crust or puff -paste trimmings, 3 oz. flour, 4 yolks of eggs, ^ pint cream or milk, 2 oz. castor sugar, 2 oz. butter, 1 inch cinnamon, 1 inch of vanilla pod (split), 2 oz. ground almonds, a pinch of salt. 43 676 RECHERCHE COOKERY. Eoll out the paste about a quarter of an inch thick. Place a flan or pastry ring, about six inches in dia- meter, on a baking-tin, butter slightly, and line with paste ; notch the edges with the back of a knife, and fill with Frangipane cream, made as follows : Mix the flour to a smooth paste with the yolks of eggs, stirring them in gradually. Boil up the milk or cream with the cinnamon and vanilla, add the sugar, and mix with the above, also adding the butter, melted. Stir gently over a moderate fire until it becomes consistent, then pass through a strainer, removing the vanilla and cinnamon. Eeturn to the stewpan, stir in the almonds, and add a pinch of salt ; cook a few minutes longer. Remove from the fire, and beat well for a time. Let cool, prick the paste with a fork, and fill the same as directed. Bake a golden colour in a moderately heated oven. Dast with castor or icing sugar, and glaze. Serve hot or cold. 757. Tartelettes aux Oranges. — 2 Jaffa or St. Michael or 4 Tangerine oranges, 3 oz. sugar (castor), 3 oz. butter, 3 yolks and 1 white of eggs, ^ teaspoonful vanilla essence, about J lb. puff-paste trimmings.