Mrs. A.B. Marshall's larger cookery book of extra recipes.

  • Marshall, A. B. (Agnes Bertha), 1855-1905.
Date:
[1891?]
Catalogue details

Licence: Public Domain Mark

Credit: Mrs. A.B. Marshall's larger cookery book of extra recipes. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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497/700 (page 485)
using a bag and pipe for the purpose, form the lids and handles from the boiled sugar (page 457) or angelica, garnish with small quarters of oranges, whole ripe strawberries and cherries, or any nice fresh ripe fruit that are dipped into clear boiled sugar; if fresh fruits are not in season dried ones may be used. Arrange on a dish-paper or napkin, and serve for a dinner or luncheon sweet or for any cold collation. Fleur a la Florence Fleur d la Florence Take a square fleur mould, oil it well, and line it about a quarter of an inch thick with _ Florence paste (vol. i. page 328), pressing this well to the mould; trim off the edges neatly, and when the paste is cold and firm remove the pegs from the mould, take away the fleur tin and orna- ment the edges of the paste, by means of a forcing bag and small rose pipe, with Royal icing (vol. i.) ; place the case on the dish in which it is to be served, arrange round the inside, as in engraving, cornets pre- pared as in vol. i. page 329, but colour the cornet paste with six or eight drops of liquid carmine, and fill up the centre with a macedoine of fruits (see recipe) ; fill the cornets with vanilla-flavoured whipped cream for garnishing (see recipe), using a forcing bag and rose pipe for the pur- pose, and arrange some of the same cream on the top of the macedoine of fruits. Serve for a dinner sweet or for ball supper. Flower Cases a la Creme Bouquetiers a la Creme Make some nougat as in vol. i. page 323 ; when cooked turn the mix- ture on to an oiled slab, roll it out with an oiled rolling-pin and line some oiled dariol moulds with it very thinly, pressing well to the shapes ;