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Classic
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page 145
Cut the peaches in two parts, remove the stones and enlarge somewhat the cavity
where they were with the point of a knife. Mix the peach pulp that you extract
with the almonds, already skinned, and grind the pulp and almonds very fine
together with two ounces of the sugar. To this mixture add the lady-fingers
crumbed and the candied fruits. Cut in very small cubes. This will be the
stuffing with which you will fill the cavities of the twelve halves of peach.
These you will place in a row in a baking tin, with the stuffing above. Add the
remaining ounce of sugar and bake in oven with a moderate fire.
207
MILK GNOCCHI
(Gnocchi di latte)
One quart of milk.
Sugar, nine ounces.
Starch in powder, four ounces.
Eight yolks of eggs.
A taste of vanilla.
Mix everything together as you would do for a cream and put on the fire in a
saucepan, continually stirring with a ladle. When the mixture has become hard
keep it a few moments more on the fire and then pour it in a plate to make it
about half an inch thick and cut it into diamonds when it is cold. Put these
diamonds one over the other with symmetry in a baking tin or in a fireproof
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