Small Pastry In General
Description
This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Small Pastry In General
Comprising Fanchonnettes.
Cheesecakes.
Pilthiriers Cakes.
German Tourte of Apricots.
Parisian Turnover of Apples.
Condi Cakes.
Royals.
D'Artois of Apricots.
Pastry Custard, or Cream.
Talmouses.
Talmouses, with Cheese.
Cupid's or Lore's Wells.
Puff-paste Walnuts.
Bread-and-Butter Pastry.
Puff-paste Rings, or Wreaths.
Harry the VIIL's Shoestrings.
Puff-paste Plaits.
Cherry Tartlets.
Puff-paste Tartlets.
Parisian Loaves.
Marygolds.
Filbert-cream Tartlets.
Apple Tart, with Quince.
Fruit Tarts in general.
1299. Fanchonnettes
Prepare some pastry custard in the manner directed for the profi-trolles (No. 1294), season it either with two ounces of grated chocolate, an infusion of coffee, a glass of liqueur, or a few drops of some kind of essence, such as orange-flower, vanilla, bitter almonds, or lemon; when this is ready, fill two dozen plain-lined tartlets with it; bake these of a light color, and when done, take them out of the moulds, and lay them flat upon the marble slab to cool. Meanwhile, whip three whites of eggs quite firm, then mix in three ounces of pounded sugar, and use some of this to mask the fanchonnettes over with, giving to them a flat smooth surface; next, with a cornet filled with some of the whites of egg, form a star, or some other design on the top ; when they are all done, shake some sifted sugar over them, put them on a baking-sheet, and bake them of a very light-fawn color. When they are baked, previously to dishing them up, ornament them, by placing some neat strips of bright currant or apple-jelly in between the folds of the decoration.
These fanchonnettes may be infinitely varied, by altering their form and design, when masking them with the whipped whites of eggs, according to taste and fancy. Strips of pistachios, almonds, or currants may also be used for this purpose.
1300. Cheesecakes
Ingredients required: - Eight ounces of pressed curd, two ounces of ratafias, six ounces of sugar, two ounces of butter, six yolks of eggs, some grated nutmeg, a little salt, the rind of two oranges or lemons, rubbed on sugar, and afterward scraped off.
Press the curd in a napkin to absorb the superfluous moisture, then pound it thoroughly in a mortar, and mix in the above-named ingredients; when the whole is incorporated together into a kind of soft paste, take this up in a basin. Next, line two dozen or more tartletpans with some well-worked trimmings of puff-paste, garnish these with the cheese-custard, place a strip of candied peel on the top of each, put them on a baking-sheet, and then set them in the oven (at moderate heat), to be baked of a very light-brown color; when done, shake a little sifted sugar over them, and serve them quite hot.
Currants, dried cherries, sultanas or citron, may be used instead of the candied peel.
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