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Porte-manteaux

Instructions

Cut strips of puff-paste of any length, about three inches broad, and one-eighth of an inch in thickness; spread on the middle of the strips, and lengthwise, some frangipane, or stewed apples, or any kind of sweetmeats, of the size of the finger. Then turn one side of the paste over the frangipane or sweetmeats, glaze the border with egg (we mean by "the border," about half an inch in width, measuring from the edge); then turn the other side over it so that the glazing will cause the two pastes to stick together. Thus it will be only a little over an inch broad and about half an inch thick. Cut the strips across in small pieces about two inches long, glaze the top with egg, and then bake in an oven at 400 deg. Fahr.

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Source

Hand-Book of Practical Cookery (1884).


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