This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Light, hollow; made with a pound of sugar, one ounce corn starch, half pound crushed almonds, three whites, beaten light, baked slack on sheets of paper, taken off paper by brushing bottom with water.
White almond candy in a shape, made of one pound sugar, two pounds shred almonds, dried and warm, and a tablespoon of vinegar to dissolve the sugar over fire; almonds mixed in after sugar melts; flattened on slab and pressed into mould like a lining; can be filled with cream.
Almond cream pies made in small patty pans; same mixture may have whipped whites of eggs stirred in or on top.
Nearly same as rout cakes; made by moistening almond paste with yolks of eggs, or pounding almonds and sugar and yolks together; rolling out in sugar, cutting shapes, baking, then dipping in boiling sugar, and drying.
Custard either baked or boiled, flavored with almonds or almond extract.
English for almond ice cream.
Any ice cream or frozen custard having almond paste mixed in.
Almond ice cream in moulds.
Bleached almonds dipped in hot chocolate icing and dried on paper.
Same as hard macaroons rolled out like cookies.
An ordinary omelet with almond paste crumbled in sugar strewed on it and rolled up in it, more on top, and glazed with hot iron.
Almonds blanched, sprinkled with salt and a little cayenne, fried in butter till a rich gold color, drained on paper; served cold with salt.
English name for salted almonds.
No. /-Made of fine bread crumbs and almond paste mixed in, like bread custard pudding. No. 2-A steamed batter pudding with bread crumbs, almond paste and whipped whites in the batter, in moulds or cups. No. 3-A. white cake mixture with raisins and almond paste in it; steamed.
No. 1-Any cream soup may have a puree of almonds added for flavor and the name. No. 2- A milk soup made without meat, but with a paste of pounded almonds and also shredded almonds in it. No. 3-The original potage a la reine is said to have been a cream of chicken and almonds.
Made with almond paste, eggs, flour, butter, cream and flavoring stirred over fire until stiff enough to form in the shape of a hedgehog on dish - a sort of rich hasty pudding, in effect, or pastry cream made stiffer - stuck full of split almonds to represent spines; served with sauce like pudding.
Almond paste stirred into boiling syrup, yolk of eggs to thicken it, spread between layers of thin cakes, or rolled like jelly roll; can be made white instead of yellow by using whites to thicken.