Instructions for Dressing, or Garnishing, Dress-Plates, or High Stands for Dessert
Ingredients
Directions
Arrange the bottom tier of the dessert stand with large candies.
Fill the second tier with ornamental paper envelope bonbons.
Top the third tier with rosolios, liqueur drops, comfits, or burnt almonds.
Ensure each tier contains only one type of treat for an elegant presentation.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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