The royal cookery book (le livre de cuisine) : comprising domestic and high-class cookery / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ; ... drawings ... by E. Ronjat.
- Jules Gouffé
- Date:
- 1868
Licence: Public Domain Mark
Credit: The royal cookery book (le livre de cuisine) : comprising domestic and high-class cookery / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ; ... drawings ... by E. Ronjat. Source: Wellcome Collection.
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![P.Y KT] ORANGE FLOWER BONBONS IN CASES Boil f lb. of sugar to 38° ; let it cool, and work it with the spatula until it becomes white ; add 1 oz. of candied orange- flowers ; fi 11 some small paper cases with the sugar ; and put them in the hot-closet to dry. PINE-APPLE BONBONS IN CASES Boil and work some sugar, as above ; Substitute some chopped preserved pine-apple for the orange flowers ; and finish the bonbons in the same way. III COMPOTES AND FRUIT CHESTNUT COMPOTE Make some Cliestnut Purée, as directed for Vermicelli Chest- nuts (vide First Part, page 244) ; Shape the purée into balls, about the size of a chestnut, and set them on a slightly-buttered baking-sheet ; cover them thickly with fine sugar ; glaze them with a hot salamander ; and dish them in a compote glass ; Mix 1 gill of Noyeau with 1 gill of syrup at 29° ; and, just before serving, pour it in the compote glass,—but not over the chestnuts. PINE-APPLE COMPOTE Cut ail the peel off a pine-apple ; eut it into slices \ inch thick ; keep one of the middle slices whole, and cut the remainder in two ; Put ail the pine-apple in a sugar-boiler, with some syrup at 20°; Boil, and simmer for an hour on the stove corner, and pour](https://iiif.wellcomecollection.org/image/b28125708_0743.jp2/full/800%2C/0/default.jpg)
