| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | British | Bakery, British | 4 | Servings |
INGREDIENTS
| 1/2 | pt | Milk |
| 2 | T | Bread crumbs |
| 4 | oz | Butter |
| 2 | oz | Almonds, ground |
| 1 | oz | Sugar |
| 3 | Eggs | |
| 1 | Lemon Zest, the grated | |
| rind of one lemon | ||
| Puff Paste |
INSTRUCTIONS
=========================== > Directions < ========================== Boil the milk and bread crumbs and let them stand for 10 minutes. Add the butter, almonds, and sugar. Beat in the eggs, one at a time. Put a dessert spoonful of the mixture in the center of the pastry of the pastry, and bake until golden brown. ====================> Notes and Credits < =========================== From "The Good Fare and Cheer of Old England" by Joan Parry Dutton 1960, Published by Reynal & Company, Inc. It is said that Maids of Honour cakes date from a day in 1525 when Henry VIII saw Maids of Honour for one of his six Queens eating a platter of cakes with such joyous relish that he tried one himself, and found it very good. Another tradition says they were named for Queen Elizabeth's Maids of Honour when she lived at Richmond Palace. From "The Cooking of the British Isles, by Adrian Bailey, Time-Life Books, 1969 Several towns in Britain make small, delectable tarts known as Maids of Honour, but none are so rich in flavor and therefore so famous as Richmond Maids of Honour, which come from Richmond, a suburb of London, and are said to have been invented for the court of Henry VIII in the 16th Century. [shared by Dorothy Hair Davis, 4/94] ___--------- Dorothy Hair --- X DeLuxe2/386 1.25 #95sa X ~-- Maximus 2.01wb * Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) =================== BBS: Ned's Opus Date: 04-08-94 (03:44) Number: 248 From: DOROTHY HAIR Refer#: 247 To: BONNIE WAGG Recvd: NO Subj: English Project Conf: (6) Intercoo
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