A Gertrude a la Creme from Modern Cookery for Private Families by Eliza Acton
Slice a plain pound or rice cake as for the Charlotte à la Parisienne, and take a round out of the centre of each slice with a tin-cutter before the preserve is laid on; replace the whole in its...
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Ingredients
- rice cake
- rose
- leaves of almond paste
- egg
- whipped cream
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