[Sca-cooks] Pralines

[Robin Carroll-Mann]

There's a chapter on pralines in La Varenne.  I took a quick look at
the copy on the Fons Grewe website.  Basic pralines are
unblanched almonds, cooked in sugar that is just below the
"feather" stage (232 F, according to Karen Hess).  The same
chapter gives recipes for pralines of citron peel, violets, and of rose
petals.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net