The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families / by Emile Hérissé.

  • Hérisse, Emile.
Date:
1893
Catalogue details

Licence: Public Domain Mark

Credit: The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families / by Emile Hérissé. 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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    to an oiled tin, cover it and keep it warm: now take some nougat and roll it out to the size of your mould. 55.—Another Nougat. Take one pound of almonds, blanch, chop, and dry them in a stove. Put twelve ounces of pulverised sugar into a pan, and proceed as for the preceding recipe. Fig. 3.—Mould for Nougat. 56.—White French Nougat. (NOUGAT BLANC DE MONTELIMART.) Take one pound of sweet almonds and four ounces of pistachios, blanch them, and dry them in a stove ; then put into a pan twelve ounces of the best white honey, and twelve ounces of the best pulverised sugar : boil them together to the crack. In the meantime, whisk the whites of five eggs to a stiff snow froth, pour in the sugar and whisk until it is well mixed, then put it on a gentle fire and allow it to simmer. Stir it until it is sufficiently boiled, so that the paste will not stick to the finger, and when you can make it “ ball ” remove it from the fire; add the almonds, pistachios, and four ounces of red burned almonds. Lay out some wafer paper on a board and pour the nougat on it, spreading it as evenly as you can, and about two inches thick ; place some wafer paper on the