Home › The Principles of Cookery › Rock, Dublin

Rock, Dublin

Take half a pound of sweet almonds. Pick out eight of them, blanch them, cut them into strips and then throw them into rose-or orange-water till wanted. Put the rest of the almonds into a mortar with six bitter ones, and pound them to a paste with a dessert-spoonful of brandy. Add gradually two ounces of powdered sugar and four ounces of sweet butter. Pound the mixture till it looks very white, and set it in a cold place to stiffen. Dip two spoons into cold water, and with these form the paste into pieces the size and shape of an egg. Pile these in a glass dish in a rock-like form, and ornament with strips of angelica, the almonds which were put aside, and a little myrtle. Probable cost, 1s. 3d. Sufficient for a small dish.