MELTING ALMOND PASTE (For Stuffing and Imitating Fruit)
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- eight oz. of dry
- a tablespoonful of vanilla sugar
- one lb. of sugar cooked
Method
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- Pass eight oz.
- of dry, skinned almonds through the crusher.
- Place them in the mortar, together with the selected aromatic essence;
- either a tablespoonful of vanilla sugar or a small glassful of liqueur;
- and add to them, little by little, working the while with the pestle, one lb.
- of sugar cooked to the small-crack stage.
- With this generic recipe, the melting paste may be varied at will by an increase or decrease in the quantity of sugar.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle