Her Grace the Duchess of Haverford appears in my dream. Or do I appear in hers? Do fictional characters dream? However it is, I am on the terrace on the sheltered side of Haverford Castle, and Eleanor is pouring me a cup of tea.
Calling my duchess by her first name is a privilege afforded to me, commoner though I am, because I am her author.
“I know how you love Marcel’s cakes,” she tells me, putting two of them on a plate. “I had a box of them delivered to help us celebrate your latest book. Short stories, is it not?”
“Yes,” I agree. I take a sip of my tea, which is just the way I like it. “Chasing the Tale: Volume II. Ten short stories and novelettes, just long enough to enjoy before bed or with a cup of coffee or tea at any time of the day. I brought you a copy.” It appears in my hand as I speak, which is confirmation that I am dreaming, for it is a print copy, and print copies only came available to order, when the book went live, which should have happened a few minutes ago.
“Next month,” I say, “I have a story in Belles & Beaux, a Bluestocking Belles collection. Your husband appears in it.”
Her eyebrows go up. “Haverford?”
Oh. So this is prior to 1815, which is when Haverford died. “Your next husband, I tell her.” It’s a bit of a spoiler alert, but I won’t tell her anything more.
“You are not planning to inflict another husband on me, I hope,” she scolded. “Was the first one not enough?”
Perhaps a little bit more. “The second one is more in the way of a reward,” I assure her. To prevent her from asking any more, I take a bite from one of Marcel Fournier’s lovely little cakes. One of the benefits of meeting my characters inside my fictional world is that I’m not allergic to anything. It is delicious.
My copy is on order. Can’t wait! Does your dream self have a recipe for those cakes?? 😄
I’m currently proofreading. What lovely, lovely stories! So thrilled that Susana is writing again. Her The Magic Christmas Stew is a delight!
It is basically what we know today as a petit four glace. Petit four means small oven. The treats were baked in a cooling oven after things requiring a higher heat.
Weight of 3 eggs in castor sugar weight of 2 in flour the grated rind of 1/2 a lemon. Beat the eggs & sugar together for 1/2 an hour mix in the flour gently don’t beat after adding it. Add grated lemon rind last thing. Pur batter into a shallow pan and bake in a slow oven until done.
Cut into shapes (squares, circles, triangles)
Boil sugar, cream of tartar, water, food essence and food coloring together to a syrupy consistency in a saucepan. Cool. Slowly add confectioner’s sugar by shaking it through a seive over the mixture while stirring. When the icing becomes enough thick to coat a spoon, add more colouring and flavour as desired. Pour over the petit four pieces, allowing the icing to drip down the sides.
Decorate the tops with sugar shapes, candied or fresh fruit, or candied or fresh flowers.
Invented in France in the 18th century, by the great chef Careme. They were called careme until they became known as petit four because of the way they were baked.