Serve with sponge cakes or iced wafers.
No. 224. Pan-forte di Siena (Sienese Hardbake)
Ingredients: Honey, almonds, filberts, candied lemon peel, pepper,
cinnamon, chocolate, corn flour, large wafers.
Boil half a pound of honey in a copper vessel, and then add to it a
few blanched almonds and filberts cut in halves or quarters and
slightly browned, a little candied lemon peel, a dust of pepper and
powdered cinnamon and a quarter pound of grated chocolate. Mix all
well together, and gradually add a tablespoonful of corn flour end
two of ground almonds to thicken it. Then take the vessel off the
fire, spread the mixture on large wafers, and make each cake about
an inch thick. Garnish them on the top with almonds cut in half,
and dust over a little powdered sugar and cinnamon, then put them
in a very slow oven for an hour.
NEW CENTURY SAUCE * * The New Century Sauce may be bought at
Messrs. Lazenby's, Wigmore Street, W
No. 225. Fish Sauce
Add one dessert-spoonful of the sauce to a quarter pint of melted
butter sauce.
Pages:
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254