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French Nougat Recipe presented by Auberge Mendocino Seaside Inn and Cottages
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1/2 lb. confectioners' sugar
1/4 lb. almonds, blanched and finely chopped
Confectioners' chocolate
Put sugar in a saucepan, place on range, and stir constantly until melted; add almonds, and pour on an oiled marble. Fold mixture as it spreads with a broad-bladed knife, keeping it constantly in motion. Divide in four parts, and as soon as cool enough to handle shape in long rolls about one-third inch in diameter, keeping rolls in motion until almost cold. When cold, snap in pieces one and one-half inches long. This is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping. Melt confectioners' chocolate over hot water, beat with a fork until light and smooth, and when slightly cooled dip pieces in chocolate and with a two-tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper through top of each the entire length, thus leaving a ridge. Chocolate best adapted for dipping bonbons and confections must be bought where confectioners' supplies are kept.
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Auberge Mendocino Seaside Inn and Cottages
Mendocino, California
Seaside Inn & Cottages on the Mendocino Coast bordered by two oceanfront state parks, 1.7 miles south of Mendocino Village.
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Click here for pictures and information about the inn.
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More Auberge Mendocino Seaside Inn and Cottages Recipes:
Apricot Cheese Coffee Cake |
Blackberry or Boysenberry Scone Cake |
Cranberry Eggnog Pancakes |
Adelaide Sandwiches Recipe |
Baked Macaroni and Olives Recipe |
Fondant Recipe |
Flounder a la Turque Recipe |
French Fondant Recipe
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