Put half a pound of fresh butter into a middling-sized basin (having previously pressed it in a cloth to extract the buttermilk), work it round with your hand until forming a whitish cream, then add half a pound of sifted flour and a piece of yeast of the size of a walnut; work well together, set it in a warm closet half an hour, or until well risen, take it out, add half a pint of whipped cream (taking care that the mixture is not too hot, or it would turn sour) and a little salt, put the gauffre irons upon the fire, and proceed as in the last; when done roll them in powdered cinnamon and sugar mixed together, and send very hot to table; either of the two last may be served either as an entremet or a remove.
No. 1213. Red Nougat.
Blanch and skin three quarters of a pound of almonds, which cut into small fillets, and place them in the oven until lightly browned; put six ounces of powdered sugar in a copper pan with a little essence of cochineal, stir round over the fire till melted, and when it commences boiling stir in the almonds and turn it out upon a buttered baking-sheet, spread out thin, and before getting too crisp cut it into pieces (with a knife) two inches in length and three quarters of an inch in breadth; dress them in crown upon your dish and fill the interior with a pint of whipped cream, in which you have put a tablespoonful of sugar and one of orange-flower-water; strawberries may be added if in season. Nougat aux pistaches is made by omitting the cochineal, and when spread out upon the baking-sheet sprinkling chopped pistachios over whilst very hot, and proceeding as in the last.
No. 1214. Small Cups of Nougat.
Prepare the nougat as before, then have a number of dariole or tartelette moulds, oil the interior slightly, and when the mixture is half cold put a piece the size of a walnut in each, which press to the shape of the mould, with your finger and thumb; when cold take them out and serve filled with cream as before. Vases and large cups may also be made with it, by having moulds and proceeding as for the smaller ones; but for the larger moulds or shapes, which require more time to fill, to prevent the mixture getting cold, keep the pan upon a trivet at the mouth of the oven, taking it by pieces as you require.
No. 1215. Nougat d’Abricot.
Make half a pound of puff paste (No. 1132), roll twelve times, leaving it about the thickness of half-a-crown piece, place it upon a baking-sheet, and spread apricot marmalade over a quarter an inch in thickness, then have ready, finely chopped and well dried, three quarters of a pound of blanched sweet almonds, which put into a basin with three quarters of a pound of powdered sugar, and mix with the whites of four eggs, spread it all over the marmalade and bake in a hot oven a nice colour; when cold cut it into pieces of any shape you please, and dress in crown upon a napkin to serve. Brioche paste (No. 1321) would be better than puff paste for the above, but they are very excellent either way.
No. 1216. Châtaignes Croquantes.
Roast sixty chesnuts, take them from the husks, and when cold pound them well, adding a little white of egg to prevent their oiling; then add half a pound of flour, half a pound of sugar, half a pound of butter, and the yolks of two or three eggs, mix all well together; lay the paste upon a marble slab, roll it out into small pieces two inches long, place them on a baking-sheet, mark with a knife upon the top, and bake in a sharp oven, when done dip them into sugar boiled to au casse (No. 1379), when cold they are ready to serve.