Petits Fours (2)

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About



Cut neat shapes of Genoese pastry squares, rings, triangles, etc. Using apricot marmalade, fasten a small piece of almond paste or some butter icing mixed with cake-crumbs and flavoured with vanilla, kirsch, rum, etc., neatly on top of each piece of Genoese. Coat with glacé or royal icing and decorate with fine piping, scrolls, etc.