French Pastry Cakes
From American cookery (1914).
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A historical recipe
American cookery (1914).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
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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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- an open space in the center;
- fill this with match-like pieces of crisp Belgian endive;
- above set a teaspoonful of whipped cream and sprinkle the cream with chopped nuts.
- Add a few grains of salt to the cream before whipping.
Cookware for this recipe
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Whisk
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Chef's knife
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Cutting board