HEDGEHOG. A VERY LAVISH DESSERT. A recipe (from about 1850) for someone prepared to make a really rich dessert. If anyone makes it, do invite me (there will be plenty to spare!) Blanche 2 lbs of sweet almonds, beat them to a paste in a mortar, moistening it occasionally with canary and orange-flower water, and beat the yolks of twelve and the whites of seven eggs with a pint of cream and some powder sugar. Put this, with the almond paste and half a lb. of fresh butter, into a saucepan, set it over a stove, and keep it constantly stirring till sufficiently firm to be moulded into the shape of a hedgehog; stick it full of blanched almonds cut lengthwise into slips,and place it in a dish. Beat up the yolks of four eggs, put them to a pint of cream sweetened to the taste, and stir over a slow fire till hot; then pour it round the hedgehog and let it stand, when serve it.
Posted on: Tue, 02 Sep 2014 18:11:42 +0000
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