The French cook / [Louis Eustache Ude].

  • Ude, Louis Eustache
Date:
1818
Catalogue details

Licence: Public Domain Mark

Credit: The French cook / [Louis Eustache Ude]. Source: Wellcome Collection.

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    the salamander, and introduce sweetmeats, &c. Garnish as before. Les Gimblettes Pralines. The same paste and method as above. Before you put them in the oven, powder them over with chopped almonds, and bake them of a good colour: garnish the inside with sweetmeats. Basket of Petits Choux a la Chantilli. The same paste again, only in this case make the choux very small, rolling them on the paste-board with a little flour; then bake them like all others, but without glazing them. Next have some clarified sugar au casst, stick the point of a small skewer into the choux, and dip them one after another into the sugar. Stick all the choux together round a buttered mould of the shape of a basket; stick them well together, especially about the top, for it is gene¬ rally the upper part of the basket that is most liable to break. To make the handles, use the side of a stew-pan of the same circumference as the height of the basket, and stick some of the choux close to each other, to make the handles: next apply the handle to the basket, and stick it on. When ready to send up, pour some cream a la Chan¬ tilli into the oasket, and then serve up. If you pay strict attention, this entremet will have a pleasing appearance. A7. B.—You can follow your own taste with regard to the shape you give to the choux, and vary the moulds ac¬ cordingly, either made into baskets, round or oval, vases, &c. &c. Mind always to butter the moulds inside or out¬ side ; otherwise the sugar would stick, and the shape woul$ not come out.
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