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| Kitchen of Royal Pavilion, Brighton |
Following my blog on 18th dessert settings, Susan showed some tempting 18th century desserts.
Here, for your delectation, is a Georgian cook-along from Historic Royal Palaces.
Here’s more on late Georgian era dining.
And here’s more on chocolate.
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One of us -- 
4 comments:
Wow! I was amazed when he formed the crust/case without a ring/tin, slightly appalled when he beat the eggs with his fingers, and gobsmacked when he used the hot salamander/shovel to glaze the sugar. Thanks for this link.
Kathy
Really amazing! I am not sure how the chocolate filling is going to be with the rice flour and stuff ... I prefer pure chocolate :P
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