Tuesday, January 04, 2011

Desserts, Part 2.

I am at the beach having fun with the family, so you will, I am sure, excuse the short posts. I don’t want to leave the dessert theme of yesterday’s story - and perhaps may stay with it all week – so if you have a pudding phobia, please return in a few days.

I am often intrigued by what a particular country considers characteristic of another in the culinary sphere – an impression or opinion which may bear little relation to reality, but nevertheless influences the naming of dishes. Perhaps I can find something to illustrate my point in International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe (Los Angeles, 1913) ?

First, a generic recipe for biscuit paste:

Biscuit Paste.
Beat ten eggs firm and smooth and add gradually one pound of sifted powdered sugar; grate peel of one lemon and beat the mixture very hard. Then take one-half pound of potato flour or fine wheat flour and stir it in lightly and slowly. It must be baked immediately. Have a very thin tin ready to bake. No other cakes require so much care in baking; have the oven even and very hot top and bottom; sprinkle with grated loaf sugar before putting in the oven.

Now, for the distinctive fillings. Can someone please hazard a guess as to what suggests ‘Siam’, Bohemia, or Marseille in the following fillings?

Le Siamois.
Two pomponet shells filled with cream.

Bohemienne Caracas.
Two shells, oval shaped, made of Berlin paste filled with cream of chestnuts with maraschino.

La Marseillaise.
Made of chocolat biscuit filled with chocolate cream of butter; decorated with half an almond.

1 comment:

Restauranti said...

Yes those are some curious naming conventions considering the ingredients. I would love to make something that you would find on a fine dining restaurant menu, and you have given me the tools. Thank you and happy new year!