Home › The Principles of Cookery › PETITS MORCEAUX (for Dessert)

PETITS MORCEAUX (for Dessert)

Rub four ounces of loaf-sugar upon the rind of half a lemon; crush it to powder and mix with it the white of one egg which has been whisked to a firm froth, and six ounces of sweet almonds, and six bitter ones which have been blanched and chopped fine. Roll out half a pound of good puff-paste to the thickness of half an inch, spread the mixture upon it, and stamp it out in fancy shapes, such as rings, diamonds, hearts, etc. Bake the morceaux on a buttered tin in a well-heated oven, and let them get cold before they are used. Time to bake, about a quarter of an hour. Probable cost, 1s.