Recipes > Desserts > Neapolitan Baskets

Neapolitan Baskets

Instructions

Bake sponge cake in gem pans, cool, and remove centres. Fill with Cream Sauce II, flavoring half the sauce with chocolate. Melt chocolate, dilute with hot water, cool, and add cream sauce slowly to chocolate. Garnish with candied cherries and angelica.

Print

Print recipe/article only

Source

The Boston Cooking-School Cook Book (1896).


comments powered by Disqus