By making your own vinegar you can make the flavouring as pungent or as mild as you like. Dried tarragon may be used to make Tarragon Vinegar although fresh is better – use
2 tablespoons of dried tarragon
1 pint of zoine vinegar. Also, once the vinegar has been strained spray of tarragon may be inserted into the bottle for a decorative effect.
1 PINT pint white wine vinegar
1 oz. fresh tarragon, stalks and leaves bruised
4 black peppercorns, crushed
Place the vinegar, tarragon and pepper-corns in a crock with a cork or lid, or a wide-necked screw-topped bottle. Cover the crock or bottle and store in a cool, dry place for 2 weeks, shaking the crock or bottle occasionally.
Pour the vinegar mixture through strainer into a jug, discarding the content: oh fec-geh) makes a delicious and filling dessert.
12 fl. oz. Cremc Patissiere
4 tablespoons ground almonds
Case made with rich shortcrust pastry, baked blind and cooled
1 lb. canned figs, drained and with
2 fl. oz. of the can juice reserved
1 tablespoons icing sugar
In a medium-sized bowl, combine the cremc patissiere and ground almonds, beating with a fork until they are well blended.
Spoon the mixture into the flan case, smoothing it down with the back of the spoon. Place the case in the refrigerator and chill for 1 hour or until the creme patissiere has set.
Cut the figs in half and arrange the halves in concentric circles over the creme patissiere mixture to cover it completely.
In a small bowl, combine the reserved of the strainer. Pour the tarragon vinegar carefully, or through a funnel, into a warm, clean dry bottle. Cork the bottle and store until required.