Ingredients
Genoises Pastry aux Pistaches.
a pound of butter
a pound of sifted sugar
8 eggs
a glass of brandy
one pound of Vienna flour
Topping
liqueur-flavored pink and white icing
pistachios
Genoise Pastry aux Amandes.
a pound of butter
a pound of sifted sugar
8 eggs
a glass of brandy
one pound of Vienna flour
Topping
liqueur-flavored pink and white icing
chopped almonds
cochineal
Directions
Genoises Pastry aux Pistaches
Warm a pound of butter in a basin and beat it well to a cream; add a pound of sifted sugar, and beat again ; then add eight eggs one by one, and mix most thoroughly ; then add a glass of brandy, mix again, and then one pound of Vienna flour scattered in a little at a time. Butter a middling sized baking dish, line it with paper, and butter
this with clarified butter.
Spread the Genoise paste on the baking sheet, and bake it in a moderate oven; it should be made the day before it is wanted.
When required it should be cut into lengths of two and a half inches wide, and then split in two with a sharp knife, and on one of the splits spread some jam, and place the other split on the top again very evenly; spread some liqueur-flavoured icing on the top of each; have some
with pale pink icing, and some with white, and sprinkle over some finely chopped pistachio nuts, and then cut them into lengths one inch wide; place them in the oven, leaving the door open a few minutes, and they will soon set.
Genoise Pastry aux Amandes.
Make it the same as Genoise Pastry aux Pistaches, substituting chopped sweet almonds instead of pistachios, and painting here and there over the icing with a feather dipped in cochineal.
Notes
The recipe in this entry was taken from "Puddings and Pastry a la Mode" by Mrs. De Salis. The cookbook was published in 1893. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi.
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