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Feuilles

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 14 ingredients

  1. a pound of sweet almonds
  2. Salt
  3. a pound of flour
  4. Cut
  5. Apricot
  6. Must
  7. Walnut
  8. Lemon juice
  9. Verjuice
  10. a teaspoonful of orange-flower water
  11. two tvhole egg
  12. a pound of sugar
  13. a pound of butter
  14. Currant
Contains GlutenEggsMilkTree nutsSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

  2. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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

  1. Make a quarter of feuilletage , when finished cut it in five pieces, one of them must be double the size of the others ;
  2. roll out the four smaller ones thin ;
  3. put each on a leaf or paper ;
  4. take the fifth, which ought to be much thicker, to form the uppermost ;
  5. glaze and bake them ;
  6. let them cool ;
  7. put the bottom upon a dish, and cover it lightly with currant jelly;
  8. then lay on another, upon which put apricot marmalade;
  9. on the third, confection of verjuice, and the fourth garnish with cherries ;
  10. put on the cover ;
  11. cut it upon the model of an octagon or figure of eight sides ;
  12. serve it upon a napkin, as grosse piece d' entremets.
  13. Almond Paste.
  14. Pate d’Ama?ides.
  15. Take a pound of sweet almonds and a quarter of a pound of butter ;
  16. blanch and beat them in a mortar, putting in from time to time a drop of water, and alternately a drop of white of egg, which can be done by making a small hole in the end, from which it will come drop by drop : to whiten them put in a little lemon juice: when it is properly reduced into a very smooth pate , put in three quarters of a pound of sifted sugar* royal;
  17. take the pate out of the mortar and put it into a sweetmeat-pan;
  18. put it upon a slow fire ;
  19. dry it, taking great care to stir it, till it does not stick to the fingers ;
  20. strew the table with sifted sugar, and roll the pate upon it ;
  21. when cold, wrap it in white paper, and so keep it for use.
  22. Pate d' Office.
  23. Take a pound of flour, three quarters of a pound of sugar, butter the size of a walnut, a little salt, a teaspoonful of orange-flower water, and two tvhole egg s ;
  24. knead the whole well ;
  25. as it must be very firm, gather it in a mass, and beat it well with the rolling-pin ;
  26. if too firm put in a little white of egg and turn it ;
  27. use this paste to make the foundation of rocks, small houses, huts, &c.
  28. &c., and open cfoquants ;
  29. take care to butter lightly the mould for croquants, and bake them at the mouth of a slow oven.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Wooden spoon
  • Spatula
  • Sieve
  • Rolling pin