Cannelons from Modern Cookery for Private Families by Eliza Acton
Roll out very thin and evenly some fine puff-paste into a long strip of from three to four inches wide, moisten the surface with a feather dipped in white of egg, and cut it into bands of nearly tw...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Rolling pin
- Feather
- Chef's knife
Ingredients
- puff-paste
- moisten
- egg
- apricot
- peach marmalade
- paste
- lard
- butter
- cannelons
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Fanchonnettes from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
To Make Nouilles from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Excellent Short Crust for Sweet Pastry from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Tartlets of Almond Paste from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
English Puff-Paste from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Rolled Pudding from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Oyster Patties.* from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Pastry Sandwiches from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com