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English cookbook, 1799
Page 153
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Sweetmeats as Hedge-hogs Scald the sweetmeats, & lard them with ham and [trusfles?] cut in small peices and mix a short time in butter (cut the lardons stuck out a little to make the appearance of bristles); simmer them in the same butter with broth, a glass of white wine, and a very little salt & pepper; when done skim & sift the sauce the sauce, add a little cullis, & serve upon them. Observe as a general rule that as sweetmeats are themselves very insipid they must always be served with a sharp sauce or something relishing in whatever manner they are dressed and then they take their name from the sauce with which they are served Particular attenhin must be paid to braze them tender and white Biscuit de Turin, or Gatean de Savoy Savoy Cake Take an equal weight of eggs and sugar, separate the yolks and whites, put the sugar to the yolks, with some lemon peel finely dipped, powder of orange flowers, or a spoonful of the water; beat up these very well together, & also the whites, which you mix
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Sweetmeats as Hedge-hogs Scald the sweetmeats, & lard them with ham and [trusfles?] cut in small peices and mix a short time in butter (cut the lardons stuck out a little to make the appearance of bristles); simmer them in the same butter with broth, a glass of white wine, and a very little salt & pepper; when done skim & sift the sauce the sauce, add a little cullis, & serve upon them. Observe as a general rule that as sweetmeats are themselves very insipid they must always be served with a sharp sauce or something relishing in whatever manner they are dressed and then they take their name from the sauce with which they are served Particular attenhin must be paid to braze them tender and white Biscuit de Turin, or Gatean de Savoy Savoy Cake Take an equal weight of eggs and sugar, separate the yolks and whites, put the sugar to the yolks, with some lemon peel finely dipped, powder of orange flowers, or a spoonful of the water; beat up these very well together, & also the whites, which you mix
Szathmary Culinary Manuscripts and Cookbooks
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