Nougat

FOR an entremet, cut three quarters of a pound of sweet almonds, and mix with them six or eight bitter almonds. Before you cut the almonds into dice they must be blanched, in order that the peel may come off. When they are cut equally, dry them in the oven, but keep them white: take three spoonfuls of superfine pounded sugar, put it over a slow fire in a preserving pan; when the sugar is melted without having used any water, throw the almonds in, but take care that they are quite dry. If you hear a noise when you throw them into the sugar, it is a sign that they are dry enough. Rub a mould slightly over with oil or butter, and lay some almonds in beds as thinly as possible; take an oiled lemon to press the almonds with; but be quick, otherwise the almonds will get cool, and then they cannot be worked so thin. The nougat requires to be light, to he made to perfection. Sometimes you may make the nougat in a mould of the form of a vase, sometimes in small dariole moulds, according to your choice; it is always the same thing, but you may cut the almonds of different shapes.

Sometimes make a pound of almonds into nougat, oil a baking dish, and spread the nougat over it, oil the rolling pin, and flatten the nougat with it; then cut it in small long squares, and keep it in a very dry place, to prevent the nougat from sticking to the fingers.

Sweet Entremets And Hot Pastry

Les Petits Choux Pralines

The same paste as above, only when the choux are dressed on the baking sheet and dare, sprinkle them over with some sweet almonds chopped very fine, and mixed with a little pounded sugar. Next turn the sheet down, and powder again with the almonds; then bake and garnish with sweetmeats, as directed above.

Les Gimblettes It La D' Artois

The same paste as above, with this only difference, that after having dressed the choux at greater distances, dorez them, by dipping your finger into the dorure,and then into the middle of each choux, pressing on the baking sheet. Turn your finger round a little to widen the hole; do this to every choux, and form a small crown; put them into a moderately hot oven, and do not open it till they are done. When they are baked enough, take some very fine pounded sugar, and throw it into a silk sieve. Shake the sieve gently over the gimblettes, and put them again into the oven for a moment to dry the sugar, next glaze of a fine colour with the salamander, and introduce sweetmeats, etc. Garnish as before.

Les Gimblettes Pralines

The same paste and method as above. Before you put them in the oven, powder them over with chopped almonds, and bake them of a good colour: garnish the inside with sweetmeats.

Pains A La Duchesse

The same paste again, with this difference, that you must first make on the paste-board some round balls, and then, roll them lightly as long as your finger; next lay them on the baking sheet, dorez them with milk only, and bake them either glazed or not, as you think proper: when done, open them at the bottom, and fill them with sweetmeats. - The number of forms that can be made with this paste is very considerable; but it is impracticable for the learner to undertake so many at once. If you make properly the articles you find here, your own understanding will soon lead you to improvement.

Fimblettes Paste

I Introduce The gimblettes next to the meringues, be-cause this kind of paste is made with the yolk of eggs, whereas the whites only are used in making the meringues. It is by his adherence to these principles of economy, that a good cook distinguishes himself. For eight yolks take two ounces of butter, half a pound of flour, a pinch of salt, and a little milk; work the paste with your hand on the table; add to it a little rasped lemon-peel, or a little orange-flower. Cut the paste into small pieces, which roll up the size of your little finger, and make rings with them: solder them with a little dorure.* Next rub a baking sheet over with butter, and lay the gimblettes on it. Mind that they are all of an equal size. Brush them twice over with the dorure, and bake them in an oven that is but very moderately hot. This paste undergoes no change while in the oven; let it get quite dry, for gimblettes require to be made crisp. Sometimes you can twist them to vary the form.

* Yolks of eggs well beaten.