Apricot Bouchees

Preparation info

  • 12–14

    bouchées
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Roll out the pastry to rather less than ½ in. thickness. Cut into rounds in. diameter with a cutter dipped in hot water. Make an incision half-way through the rounds with a smaller cutter. Bake in a hot ove