All about Genoese glacés, petits fours & bonbons / by H.G. Harris and S.P. Borella.

  • Harris, H. G.
Date:
[1910]
Catalogue details

Licence: In copyright

Credit: All about Genoese glacés, petits fours & bonbons / by H.G. Harris and S.P. Borella. 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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    across the ellipse as shown. Cover the half of the top, on one side of the fondant line, with browned coconut. Split a white brochette through, and divide one-half into two. Place these as shown, one behind the other, at an angle on the other side of the fondant line. With the same fondant, pipe an S-shaped scroll behind each piece of brochette. No. 42. No. 43. No. 46. No. 47. No. 50. No. 51. No. 54. No. 55. No. 44. No. 45. No. 48. No. 49 No. 52. No. 53 No. 56. No. 57 Overpipe the straight fondant line with a fine rope of white royal icing, also overline the fondant scrolls, and run in small side scrolls to fill in the spaces behind the brochette. No. 45.—Use the same shape, cut and dipped in apricot as for No. 42. V\ hh a small cornet filled with white, pale green, or pale heliotrope fondant run a line across the