Pastries à la Condé
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Put four ounces of almonds in boiling water, remove the skins, wash the almonds, dry them, and chop them fine.
- Mix with them thoroughly two ounces of powdered sugar and half the white of an egg;
- roll out some puff paste (Art.
- 284) half an inch thick, five inches wide, and fourteen inches long.
- Spread the almonds entirely over your paste, sprinkle lightly with sugar, and cut the paste in ten equal strips across the length.
- Send them to rather a hot oven, and, when well colored, serve.