Ingredients
3 cups milk
2 tablespoons lemon peel, grated
4 squares unsweetened chocolate
3 tablespoons candied orange peel, chopped fine
1 cup honey
1/4 teaspoon mace
4 tablespoons breadcrumbs
Puff paste
1/2 cup cold water
2 cups flour
1 cup sweet butter
Directions
Puff Paste
Cut 1/2 cup of butter into flour with sufficient water to hold ingredients together; place on a lightly floured board and roll into a square sheet about 1/4-inch thick.
Spread 2/3 of the dough with 1/4 of the softened butter, fold into 3 layers with b utter between each layer, and roll dough to 1/4-inch thickness; again spread with 1/4 of the butter, fold and roll as before; repeat process of buttering, folding and rolling, then spread remaining 1/4 of butter over dough, fold and chill about 1 hour before using as directed in recipe using puff paste, then bake at once. This paste can be wrapped in wax paper and chilled 24 hours, if desired.
Chocolate Pudding
Scald milk with lemon peel.
Place chocolate in the top of a double boiler, gradually add scalded milk, stirring until smooth; cool, mix in almonds, orange peel, honey, spice and breadcrumbs; cook until well thickened.
Line a buttered cake tin with a thin puff paste, fill with mixture and bake in a moderate oven (350 degrees) until set.
Serves 6.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Kees Van Dongen: Le Moulin de la Galette au la Malchiche, detail, 1904. |
