Créme de Noyauzx
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Apricots
- twelve pints of water
- two pints of orange-flower water
- Spirits
- Brandy
- three pounds of sugar
- six pounds or rose leaves
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- To twenty-four pints of brandy add four of water, half a pound of sliced kernels of apricots infused in the spirits for some days ;
- distil it;
- add two pints of orange-flower water, three pounds of sugar, and twelve pints of water;
- filter or pass through a bag.
- Oil of Roses.
- — Huile de Roses, For twenty-four pints of brandy take six pounds or rose leaves, the single rose, if possible, put them to infuse for some time in a jar, adding four pints of water, and distil it aw ain-marie;
- put four pounds of sugar and twelve pints of water for the syrup ;
- colour it with the cochineal infusion, and pass it through abag.
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Plating
Cookware for this recipe
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Chef's knife
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Cutting board