Chantilly Baskets
Ingredients
Directions
Boil sugar until it reaches the caramel stage.
Lightly oil the inside of a mold.
Dip the edges of the ratafias in sugar and stick them together, facing the mold.
Place the last two rows of ratafias on top reversed.
Let the mold cool before removing the baskets.
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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