SC - Suggestons Please

[Ratboy]

In a message dated 6/6/00 10:10:47 AM Eastern Daylight Time, 
suzanne_powell at yahoo.com writes:

<< Can anyone on this list help Perronnelle?
 
 Your help is much appreciated!
 
 -- Suzanne >>

This is all I have on the subject. Hope it helps some.

                     *  Exported from  MasterCook  *

                          Maids Of Honour Cakes

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
     1/2  Pt            Milk
   2      Tb            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

 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.
  


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