Reference > Farmer's Cookbook > FANCY CAKES AND CONFECTIONS > French Nougat
  Nut Bar Nougatine Drops  
CONTENTS · BIBLIOGRAPHIC RECORD

French Nougat

1/2 lb. confectioners’ sugar
1/4 lb. almonds, blanched and finely chopped
Confectioners’ chocolate

Put sugar in a saucepan, place on range, and stir constantly until melted; add almonds, and pour on an oiled marble. Fold mixture as it spreads with a broad-bladed knife; keeping it constantly in motion. Divide in four parts, and so soon as cool enough to handle shape in long rolls about one-third inch in diameter, keeping rolls in motion until almost cold. When cold, snap in pieces one and one-half inches long. This is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping. Melt confectioners’ chocolate over hot water, beat with a fork until light and smooth, and when slightly cooled dip pieces in chocolate and with a two-tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper through top of each the entire length, thus leaving a ridge. Chocolate best adapted for dipping bonbons and confections must be bought where confectioners’ supplies are kept.


CONTENTS · BIBLIOGRAPHIC RECORD
  Nut Bar Nougatine Drops  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors