1236. ChailSSOn Cakes. — Roll half a pound of feuilletage paste (No.
1076) into a piece eighteen inches long by three wide, and pare off the
edges lightly. Cut out six square pieces, all the same size, and with a
pastry-brush moisten the surfaces with beaten egg. Fold up each piece
by laying one' corner over the other, so they will have a triangular shape.
Put them on a baking-sheet in the oven for twenty minutes; remove them
to the oven door ; dredge plenty of powdered sugar over, put them back,
and close the door for one minute and a half, to allow the sugar to melt
thoroughly. Remove from the oven, and cool for twenty minutes. The
cakes will have risen about two inches in front. Then, with the thickest
part of a larding-needle, make a hollow in front of each cake. Put three
ounces of currant jelly✪ ChailSSOn Cakes (No. 1326) into a paper cornet, and with it fill the
insides of the cakes. Dress them on a dessert-dish with a folded napkin,
and serve.
1237. Petites Bouche*es des Dames.— Put into a pastry-bag (No. 1079)
half the quantity of biscuits-a-la-cuillere preparation (No. 1231). Butter
and flour a baking-sheet, and form about fifty small, round biscuits the
exact shape of macaroons. Sprinkle slightly with powdered sugar, and
place in a brisk oven to bake for twelve minutes. Remove, and set to
cool for fifteen minutes. Then lift them from the pan, and lay them up-
side down on a table. With a knife make a small cavity in the centre of
each, half an inch in diameter, and fill these with a pastry cream (No.
1242). Fasten them, two by two, to enclose the cream; they will then be
ball-shaped. Dip carefully one after the other into a glace preparation
as for chocolate eclairs (No. 1243). Lay them on a pastry-grate to
dry for fifteen minutes; then dress on a dessert-dish with a folded napkin,
and send to the table.
1238. Petites Bouche'es a. la Mrs. Astor.— Butter and flour a baking-
sheet. Put into a pastry-bag (No. 1079) half the quantity of the biscuits-
£-la-cuillere preparation (No. 1231), and drop it on the baking-sheet into
Lima- bean-shaped pieces, one and a half inches long by half an inch wide.
Sprinkle them lightly with powdered sugar, and place them in a brisk
oven to bake for twelve minutes. Take them out and let them cool for
fifteen minutes, then put them on a table upside down, and in the
middle of each one cut a hole one inch long by a quarter of an inch wide.
Fill the holes with apricot marmalade (No. 1335), then unite them, two by
two, so as to enclose the marmalade and be the perfect shape of Lima
DESSER TS. 357
beans. Glaze them neatly by dipping them separately into a glace prep-
aration as for eclairs a la vanille (No. 1245), and lay them at once on
a pastry-grate to dry for fifteen minutes. Dress them on a dessert-
dish with a folded napkin, and serve. The remainder of the paste may
be used the following day. ✪ Eclairs
The table
1889Page 300 · 2 recipe records on this page
Presented as published in 1889. 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
1236. Chausson Cakes. — Roll half a pound of feuilletage paste (No. 1076) into a piece eighteen inches long by three wide, and pare off the edges lightly. Cut out six square pieces, all the same size, and with a pastry-brush moisten the surfaces with beaten egg. Fold up each piece by laying one' corner over the other, so they will have a triangular shape. Put them on a baking-sheet in the oven for twenty minutes; remove them to the oven door ; dredge plenty of powdered sugar over, put them back, and close the door for one minute and a half, to allow the sugar to melt thoroughly. Remove from the oven, and cool for twenty minutes. The cakes will have risen about two inches in front. Then, with the thickest part of a larding-needle, make a hollow in front of each cake. Put three ounces of currant jelly (No. 1326) into a paper cornet, and with it fill the insides of the cakes. Dress them on a dessert-dish with a folded napkin, and serve.
1237. Petites Bouchées des Dames.— Put into a pastry-bag (No. 1079) half the quantity of biscuits-a-la-cuillere preparation (No. 1231). Butter and flour a baking-sheet, and form about fifty small, round biscuits the exact shape of macaroons. Sprinkle slightly with powdered sugar, and place in a brisk oven to bake for twelve minutes. Remove, and set to cool for fifteen minutes. Then lift them from the pan, and lay them upside down on a table. With a knife make a small cavity in the centre of each, half an inch in diameter, and fill these with a pastry cream (No. 1242). Fasten them, two by two, to enclose the cream; they will then be ball-shaped. Dip carefully one after the other into a glace preparation as for chocolate eclairs (No. 1243). Lay them on a pastry-grate to dry for fifteen minutes; then dress on a dessert-dish with a folded napkin, and send to the table.
1238. Petites Bouchées à la Mrs. Astor.— Butter and flour a bakingsheet. Put into a pastry-bag (No. 1079) half the quantity of the biscuits-à-la-cuillère preparation (No. 1231), and drop it on the baking-sheet into Lima- bean-shaped pieces, one and a half inches long by half an inch wide. Sprinkle them lightly with powdered sugar, and place them in a brisk oven to bake for twelve minutes. Take them out and let them cool for fifteen minutes, then put them on a table upside down, and in the middle of each one cut a hole one inch long by a quarter of an inch wide. Fill the holes with apricot marmalade (No. 1335), then unite them, two by two, so as to enclose the marmalade and be the perfect shape of Lima
beans. Glaze them neatly by dipping them separately into a glace preparation as for eclairs a la vanille (No. 1245), and lay them at once on a pastry-grate to dry for fifteen minutes. Dress them on a dessertdish with a folded napkin, and serve. The remainder of the paste may be used the following day.
Records on this page
ChailSSOn CakesEclairs