Method

(For 6 persons). Trim off the crusts from thin slices of sour-sweet bread, moisten the slices in Muscat de Lunel wine,* dry the slices in the oven without letting them burn, and then grind and sieve the crumbs. Beat 10 egg yolks until white with 1 glass sugar, add ½ teaspoon ground cardamom, ¼ lb finely chopped candied orange peel No. 2,** and ¼ lb, or glass, ground sieved rusks; and mix everything together. Add 10 beaten egg whites, mix, pour into a pan, and bake.

*Muscat de Lunel is a sweet, unfortified dessert wine from Languedoc on the French side of the Pyrenees. According to the English wine expert Hugh Johnson, this wine was exported to Russia as early as the late seventeenth century. (Johnson, Vintage: The Story of Wine, 281.)

**This is obviously a prepared product; “No. 2” probably referred either to the quality of the candied orange peel or the quantity.

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