Masa cukrowa? Przy klasycznym cukrze ciągnionym masa cukrowa to dziecinne
igraszki. Obejrzyj ten program braci Roux, od 1'30":
A tu jest fragment "Królewskiego ciastkarza Paryża" M. A. Careme'a, poświęcony
barwieniu cukru, albo mleczka migdałowego:
SECT. XIII.—TO COLOUR ALMONDS, AND COARSE AND POUNDED SUGAR.
To colour Almonds.
AFTER chopping some sweet almonds very fine, or cutting them in fillets or dice,
put them on a baking-plate, and pour on them a small quantity of any of the
following liquid colours; after which rub them between your hands and then dry
them on a stove, or in the mouth of a gentle oven. Then chop the almonds a
little more, and put them by in a small paper case.
For Rose-colour—Use liquid vegetable red, diluted carmine, or an infusion
For Purple—Carmine or some other red, mixed with a very small quantity of
indigo, dissolved in water.
For Lilac—The same, but use a little more indigo, in order that the blue
may be rather predominant.
For Pistachio-Green—Wash two large handsful of fresh-gathered spinage,
drain them, and then pound them well. Then squeeze them very dry in a napkin
over a sauter-plate, in order to extract all the juice; after which put the
sauter-plate on a sharp clear fire: and as soon as the juice is on the point of
boiling, take the plate off the fire and shake it, when the green will curdle,
and separate itself entirely from the liquid. Then strain the whole through a
small horse-hair sieve, and when it is well dried rub it through a silken one;
which will give you a very clear, thin and smooth green. Before you dry your
almonds, you should mix them a few minutes with this green, so that they may
thoroughly imbibe the colour.
Another green is made with an infusion of saffron or gamboge and indigo.
For Blue—Use a little indigo dissolved in two spoonsful of water and
strained through a cloth.
For Orange or Gold-colour—A small quantity of liquid red, mixed with a
little infusion of saffron or gamboge. For the orange-colour use a little more
red, and for the gold a little more saffron.
For Lemon-colour—A little saffron steeped for a few minutes in water
nearly boiling, and then strained through a linen cloth.
For Chocolate-colour—A cake of chocolate (grated), and then dissolved in
two spoonsful of water.
Ditto, Coarse Sugar,
Take a piece of loaf-sugar, and break it into little pieces as nearly as
possible of the size of small peas. Put them in a wire or horse-hair sieve, in
order to separate the fine sugar from them: and then rub them lightly with any
one of the liquid colours just mentioned. Afterwards dry your sugar on a stove,
or at the mouth of a very gentle oven, and then put it again in a horse-hair
sieve, such as is used for forcemeat, in order to separate the remaining loose
sugar from it.
Ditto, Pounded Sugar.
Put your pounded sugar on a baking-plate, then add some one of the preceding
colours to it, rubbing it with your hands as you did the coarser sugar. After
drying it, roll it with the rolling-pin, and pass it through a flour-sieve.
N. B. Care must be taken as well with respect to the almonds as the sugar, that
the colours be on no account too deep; but, on the contrary, very light and
Chyba taniej wyjdzie zakup sztucznych barwników. Indygo, czy gumiguta raczej
trudne do zdobycia są. Na koszenilę akurat czerwcowy sezon przemija, ale może
jeszcze uda się uzbierać tych pluskwiaków. ;o)
To pisałam ja, Krysia2000, kuchmistrzyni samozwańcza.