Ingredients

  • ¼ lb butter
  • 8 spoons milk, or glass
  • glass flour
  • juice from ½ lemon
  • 3 full teaspoons ground coffee
  • 2 eggs
  • ½ lb sugar
  • 3 spoons cream

Method

Bring to a boil 4 spoons clarified butter and 8 spoons milk, add 12 level spoons flour, and mix until smooth. Remove from the heat, cool, stir in 2 eggs, and beat the dough with a spatula until it begins to leave the sides of the pan. Turn the dough out onto the table and roll it into 24 cylinders, each 2 vershok long. Sprinkle them lightly with flour (in all ¼ spoon, not more), arrange them on a baking sheet, and place it in the oven.

Make a roux from 2 spoons clarified butter and ¼ glass flour, dilute with ½ glass strong coffee mixed with 3 spoons cream, and add 4 pieces of sugar. Bring to a boil, stirring; remove from the stove and cool. Cut each piece of pastry in half lengthwise, spread each half with the prepared coffee bechamel, and stick the halves back together. Meanwhile, in a very small saucepan on top of the stove, cook ½ lb sugar with 1 glass strong coffee until the syrup thickens and is reduced to 1 glass. Cool, stirring with a spatula until the color dulls,* then add the squeezed juice from ½ lemon, stirring constantly. Dip each piece of the prepared pastry in this mixture and place on a wire rack. After the pastries have dried, arrange them on a napkin on a platter and serve. These pastries may be served with any kind of mousse.

*Literally, Molokhovets wrote “until the mixture turns gray” (poka massa ne sdelaetsja serago tsveta).

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