Name: Delice Aux Noisettes
Ingredients: 1 10-in prebaked quiche shell; 1 1/2 c Hazelnuts; 1 1/4 c Granulated sugar; 1 pn Cream of tartar; 1 1/2 c Heavy cream; 2 tb Confectioners' sugar; 1/2 tb Vanilla; 2 lg Eggs

The “god” of this twentieth century no more resembles the Supreme Sovereign of Holy Writ than does the dim flickering of a candle the glory of the midday sun. The “god” who is now talked about in the average pulpit, spoken of in the ordinary Sunday School, mentioned in much of the religious literature of the day, and preached in most of the so-called Bible Conferences is the figment of human imagination, an invention of maudlin sentimentality. The heathen outside of the pale of Christendom form “gods” out of wood and stone, while the millions of heathen inside Christendom manufacture a “god” out of their own carnal mind. In reality, they are but atheists, for there is no other possible alternative between an absolutely supreme God, and no God at all. A “god” whose will is resisted, whose designs are frustrated, whose purpose is checkmated, possesses no title to Deity, and so far from being a fit object of worship, merits nought but contempt.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Desserts, Nuts, Kump	6	Servings

INGREDIENTS

1		10-in prebaked quiche shell
1 1/2	c	Hazelnuts
1 1/4	c	Granulated sugar
1	pn	Cream of tartar
1 1/2	c	Heavy cream
2	tb	Confectioners' sugar
1/2	tb	Vanilla
2	lg	Eggs

INSTRUCTIONS

PREHEAT OVEN TO 375F. Whip 1/2 cup of the cream in a chilled bowl or over
ice till soft peaks form, then add the confectioners' sugar and vanilla and
beat just to stiff peaks. Place in strainer lined with cheesecloth and set
over a bowl. Place the hazelnuts on a tray in the oven for about 10
minutes. Do not let them burn. Take them out and skin them. Keep 1/2 cup of
the nuts warm. In a stainless steel or aluminum saucepan, heat 1/2 cup of
the sugar and 3 tablespoons of water to boiling. Add a pinch of cream of
tartar and continue cooking to a light brown color. Lightly oil a baking
sheet with 1 to 2 tablespoons of oil. When the syrup is a light brown, pour
the 1/2 cup of warmed nuts into it and stir with a wooden spoon to coat the
nuts evenly. Immediately pour them out onto the oiled baking sheet. Let
cool, 10 minutes, to make nougatine. Grind the remaining 1 cup nuts with
3/4 cup of the sugar in a food processor to form nut butter. This will take
from 6 to 10 minutes. The food processor may have to be scraped down from
time to time, but the oils must emerge and it must be somewhat like a
peanut butter. When the nougatine is cooled and hardened, chop it coarsely
with a knife into pieces small enough to eat. Mix 1 cup of cream and the
eggs together, add to nut butter and pour into a quiche shell. Sprinkle the
nougatine over the top. Bake 25 to 35 minutes until browned and set. Serve
the quiche tepid with dollops of whipped cream placed on the top with a
tablespoon. Or decorate with whipped cream piped through a pastry bag.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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