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Sweet Tit-Bits

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Ingredients
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Directions

For Chestnuts Make a puree with 1 lb.
of cooked, peeled chestnuts.
Mix 4 tablespoonfuls of butter with it, 2 large tablespoonfuls of Cointreau, and the same quantity of sugar.
Leave it in a cool place for 10 to 12 hours.
Roll into slightly flattened balls, resembling the shape of chestnuts.
Cover with ground toasted almonds.
Note: These should be skinned by being soaked for 2 minutes in boiling water, then squeeze off the skins.
Split the almonds with a knife.
Toast under the griller, shaking occasionally so they brown all over.
For Dates and Almonds Mix an equal quantity of ground almonds and caster sugar, with enough Cointreau to make a thick, smooth cream.
Use as a filling for stoned dates.
For Marmalade Boil 9 oz.
of sugar with water till a drop of the syrup between the fingers will become instantly hard and brittle.
Mix $ lb.
of ground almonds with half-glassful of Cointreau.
Stir the syrup into this, away from the heat, stirring constantly, and then pour the mixture into paper cases or small moulds.
Decorate with, blobs of jelly or of marmalade.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Servings: 
4

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