Tuesday, September 3, 2013

Frangipane Cream

(by Heather Hernandez, Technical Services Librarian)

The next recipe in the Library's copy of The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America is the first of the desserts, and follows a portrait which is captioned:
"Elegant and fun to make, nothing is more welcome after an ample meal than a frangipane cream.  This delicate dessert makes any dinner party a special occasion.  Here is the recipe for the best frangipane cream I ever tasted," says the incomparable Hildegarde, chanteuse of smart supper clubs in Europe and the United States and frequent passenger on the S.S. America.
The recipe for Frangipane Cream:
Mix together in the top of a double boiler 1-3/4 cups sifted confectioners' sugar, 1/2 cup flour, and a pinch of salt.  Blend in 1 whole egg and 4 egg yolks.  Add 1 more egg and 1 egg yolk.  In another pan scald 2 cups milk with a 1-inch piece of vanilla bean and remove the bean.  Stir the milk gradually into the flour-and-egg mixture.  Set the pan over hot water and cook the cream, stirring vigorously, until it has thickened.  Cook the cream, still stirring vigorously, for two minutes.  Remove the pan from the heat and stir in 6 tablespoons butter and 2 tablespoons dry crushed macaroons.  Chopped blanched almonds may also be added.  Cool the cream, stirring occasionally to prevent a crust from forming.  Place in sherbet glasses edged with ladyfingers.  Serves 6 to 8. 
(For more information on Hildegarde, see the biographical note in Marquette University's Raynor Memorial Libraries' Hildegarde (Loretta Sell) Papers finding aid, and select the "digitized collections" link on the right to search on the term "Hildegarde" to see their many digitized photographs of her.)

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