Neapolitan Baskets

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


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.