Peaches à l’Australienne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare a Florence paste as below and line some well oiled half-peach moulds about a quarter of an inch thick with it, trim the edges evenly, cutting them round with a knife, and leave the paste in...
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Cooking tools:
- Mold
Ingredients
- teaspoonful
- paste
- peach
- maraschino
- pastry
- peaches
- carmine
- apricot
- cream
- whipped cream
- lemon juice
- brandy
- castor sugar
- almonds
- custard
- leaves
- icing sugar
- powdered carmine
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