Brésiliennes
From Modern culinary art (1937).
Source
not stated by archive.org
Credit
From Modern culinary art (1937), printed page 363, digitised by the Internet Archive: https://archive.org/details/BSG_4VSUP2819
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
- 1/4 lb. glaze sugar
- 1/4 Ib. rasped chocolate
- 2 spoonfuls of milk coffee
Method
- Rasp or crush 3 1/2 ozs almonds with some rhum and some drops of coffee spirit, add 1/4 lb.
- glaze sugar, 1/4 Ib.
- rasped chocolate and 2 spoonfuls of milk coffee.
- This paste must be rolled in the hands for making small round balls which are then put in granulated chocolate (or rasped).
- Keep in a fresh place some hours before serving.
Plating
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