Surrey is a county in the south-east region of England and these are a collection of local and regional recipes handed down within families who have lived and worked in the Surrey area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.
MAIDS OF HONOUR
Make (or buy) some puff pastry and line some patty tins with it. Fill with the following mixture and bake in a brick oven until golden brown.
1 pint (6ooml) milk, 2 eggs, 1/2 oz (15g) almonds (blanched), 4 oz (115g) butter, 1 teaspoonful rennet essence, 1 dessert spoonful brandy, 2 oz (60g) sugar, pinch salt, pinch cinnamon, 1/2 lemon.
Warm milk to blood heat and add rennet and salt. Allow to set and then drain through fine butter muslin all night. Add the butter to the curds and rub through a fine sieve. Beat eggs, add the brandy to the curd, together with the chopped almonds, sugar, cinnamon, grated rind and juice of lemon.