[Sca-cooks] Are "D'arioles" the Same as "Darioles"?

[JIMCHEVAL at aol.com]

1767
DARIOLES : petite piéce de pâtisserie. Mettez dans une terrine le  quart 
d'un litron de fleur de farine; cassez-y deux œufs frais ; délayez avec  une 
cuillere, & versez-y, pcur mieux détremper, du lait petit-à-petit ; du  sel & 
beurre frais, ce que vous .  
https://books.google.com/books?id=-HA9AAAAcAAJ&pg=PA213&dq=darioles&hl=en&sa
=X&ved=0ahUKEwjegY3imbvQAhXGsFQKHUGSAqAQ6AEINTAD#v=onepage&q=darioles&f=fals
e
 

1841
Darioles, glazed. Boil a pint of cream, then beat up four eggs  and mix 
with it. Butter the moulds before you fill them, cover them with paper,  and 
steam them twelve or fifteen minutes. Turn them out on a common dish, dredge  
sugar on the top, ..
https://books.google.com/books?id=W4IEAAAAYAAJ&pg=PA184&dq=darioles&hl=en&sa
=X&ved=0ahUKEwjj0tKombvQAhWKjFQKHTKoBlgQ6AEIKzAC#v=onepage&q=darioles&f=fals
e



Jim Chevallier
www.chezjim.com

FRENCH BREAD HISTORY: Seventeenth  century  bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html









In  a message dated 11/21/2016 5:14:30 P.M. Pacific Standard Time,  
alyskatharine at gmail.com writes:
. I can't (so far) locate any  
18th-century recipe for "d'arioles" or even "darioles". Might the  
darioles still be continuing on for centuries?