dorure

La Tranche des Deux Tomes d '"Au Bord de L'Eau", tout en dorure, marque de fabrique des Edition de la Pleiade

pinku-tk Diary Entry pinku-tk 2006

Brush the surface of the tarts with this egg glaze dorure, sprinkle the dough and fruit generously with sugar, preferably large crystals, and bake on the upper rack of the oven until the bottoms of the tarts are golden, about 40 minutes.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

Brush the surface of the tarts with this egg glaze dorure, sprinkle the dough and fruit generously with sugar, preferably large crystals, and bake on the upper rack of the oven until the bottoms of the tarts are golden, about 40 minutes.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

Brush the surface of the tarts with this egg glaze dorure, sprinkle the dough and fruit generously with sugar, preferably large crystals, and bake on the upper rack of the oven until the bottoms of the tarts are golden, about 40 minutes.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

Il ne faut pas toucher aux idoles; la dorure en reste aux mains, 'and in Mabel's case the idol had been more than tarnished, and had lost rather its divinity than its gilding.

The Giant's Robe F. Anstey 1895

Unless you’re using a “cheater” dough of cream cheese or sour cream, pastry always needs to be brushed with egg glaze dorure before it goes into the oven.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

Unless you’re using a “cheater” dough of cream cheese or sour cream, pastry always needs to be brushed with egg glaze dorure before it goes into the oven.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

Unless you’re using a “cheater” dough of cream cheese or sour cream, pastry always needs to be brushed with egg glaze dorure before it goes into the oven.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

There are two fruit pies: an apple pie with figs, raisins, fried onions, wine, and spices and a pear pie in which the hollows of the pears are filled with sugar.3 Both pies have top crusts gilded either with saffron presumably infused in cream or with eggs; then as now the pastrycooks’ term for the gilding mixture was dorure.

Savoring The Past Wheaton Barbara Ketcham 1983

There are two fruit pies: an apple pie with figs, raisins, fried onions, wine, and spices and a pear pie in which the hollows of the pears are filled with sugar.3 Both pies have top crusts gilded either with saffron presumably infused in cream or with eggs; then as now the pastrycooks’ term for the gilding mixture was dorure.

Savoring The Past Wheaton Barbara Ketcham 1983