Bouchees de Dames

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 9 Eggs
  • Cupfuls of Pulverized Sugar
  • 2 Cupfuls of Sifted Flour
  • The Juice of a Lemon
  • A Tablespoonful of Vanilla Extract
  • A Cupful of Currant or Other Jelly for Filling
  • Transparent Icing to Garnish


Prepare batter. Have ready a baking sheet, which you will cover with white writing paper. Lay the batter out on the paper by forcing it through a biscuit cutter in rounds that will measure one inch and a half in diameter. They will spread. Dredge the surface with white sugar very lightly, and bake them for about fifteen minutes or less, until they are a light color. Then trim nicely and place them upon a wire rack. Place circular pieces of currant or other preserves on top, and garnish with a meringue or Transparent Icing. Set in the stove or the sun to dry, and in ten minutes they will be ready to serve.