EoU the paste thinly and line six oval tin
dariole moulds. Fill these with raw rice, and bake.
When done, remove the rice and let the pastry
cases get cold. Cut the salmon into six thin slices.
On each slice put a little chutney, some French
and English mustard. Then roll up the slices of
salmon, wrap each in greased paper, and bake about
ten minutes. Eemove the papers and let the fish
get cold. Place a roll of salmon in each pastry
case. Melt the aspic jelly, and pour suf&cient
over the fish to cover it. When set, it is ready to
serve.
( 193 )
PASTRY.
Cheese Pastry.
Ingredients,
Two ounces of Butter.
Two ounces of Flour.
Two ounces of Parmesan Cheese.
One ounce of Cheddar Cheese.
Yolk of one Egg.
Salt and Cayenne.
One dessertspoonful of Water✪ Cheese Pastry.
Put the flour on a paste-board, sprinkle in a
little salt and cayenne, and rub in the cheese,
grated, and the butter ; mix all these together
with the yolk of an egg and the water into a
smooth stiff paste. EoU this out into a strip one
eighth of an inch thick and five inches long ; cut
this into strips of equal sizes, also some rings.
Grease a baking sheet, put the straws and rings
on it, and bake in a hot oven ten minutes till they
are a pale brown.
For serving, stand the straws through the rings
like a bundle of sticks.
0
194
Hian^OLASS OOOKERt*
Flaky Crust.
Ingredients,
Three-quarters of a pound of Flour.
Half a pound of Butter.
Salt✪ Flaky Crust.
Put the flour and a little salt into a basin and
inix to a stiff paste with about a gill of cold water.
Put this on a paste-board and roll it out to a
thin sheet. Divide the butter into three equal
portions ; take one portion and spread it over the
paste with a knife, sprinkle a little flour over it,
fold it in three, and roll it out ; repeat this twice.
When all the butter is rolled in, roll out the paste
to the size required for a fruit tart or an open tart,
and it is ready for use.
Genoese Pastry.
Ingredients,
Seven Eggs.
Eight ounces of Castor Sugar.
Six ounces of Butter.
Six ounces of Flour, sifted✪ Genoese Pastry.
Put the eggs and sugar into a basin ; stand tile
baSin over a stewpan of boiling water, and whip
well for twenty minutes. Take a cake-tin and
line it with kitchen paper ; melt the butter, and
grease both cake-tin and paper with some of it ;
when the eggs and sugar are sufficiently whipped.
195
stir into them the flour and the remainder of the
melted butter. Turn the mixture into the pre-
pared tin, and bake in a moderate oven for about
thirty minutes.
Petits Choux.
Ingredients.
Half a pint of Water.
Two ounces of Buttel*.
Four ounces of Flour.
One Yolk and two whole Eggs.
Essence of Vanilla or Orange.
A little Salt.
Put the water, butter, and salt into a stew-
pan, as soon as these begin to boil, draw the
stewpan off the fire and add the flour, stir these
well together over the fire with a wooden spoon
until it becomes a soft paste ; now add the flavour-
ing and yolk of one egg, beat these well together
and add the two whole eggs one at a time. Place
this paste on a baking sheet in round balls, bake
a very light brown, and serve either plain or filled
with whipped cream.
PufF Paste.
Ingredients.
Half a pound of Flour.
Half a pound of fresh Butter.
Salt.
Lemon-juice✪ Puff Paste.
0 2
196
HiaH-CLASS COOKERY.
Page 62 · 5 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Roll the paste thinly and line six oval tin dariole moulds. Fill these with raw rice, and bake. When done, remove the rice and let the pastry cases get cold. Cut the salmon into six thin slices. On each slice put a little chutney, some French and English mustard. Then roll up the slices of salmon, wrap each in greased paper, and bake about ten minutes. Remove the papers and let the fish get cold. Place a roll of salmon in each pastry case. Melt the aspic jelly, and pour sufficient over the fish to cover it. When set, it is ready to serve.
( 193 )
PASTRY. Cheese Pastry.
Ingredients,
Two ounces of Butter.
Two ounces of Flour.
Two ounces of Parmesan Cheese.
One ounce of Cheddar Cheese.
Yolk of one Egg.
Salt and Cayenne.
One dessertspoonful of Water.
Put the flour on a paste-board, sprinkle in a little salt and cayenne, and rub in the cheese, grated, and the butter ; mix all these together with the yolk of an egg and the water into a smooth stiff paste. Roll this out into a strip one eighth of an inch thick and five inches long ; cut this into strips of equal sizes, also some rings. Grease a baking sheet, put the straws and rings on it, and bake in a hot oven ten minutes till they are a pale brown.
For serving, stand the straws through the rings like a bundle of sticks.
HIGH-CLASS COOKERY.
Flaky Crust.
Ingredients,
Three-quarters of a pound of Flour.
Half a pound of Butter.
Salt.
Put the flour and a little salt into a basin and mix to a stiff paste with about a gill of cold water. Put this on a paste-board and roll it out to a thin sheet. Divide the butter into three equal portions ; take one portion and spread it over the paste with a knife, sprinkle a little flour over it, fold it in three, and roll it out ; repeat this twice. When all the butter is rolled in, roll out the paste to the size required for a fruit tart or an open tart, and it is ready for use.
Genoese Pastry.
Ingredients, Seven Eggs.
Eight ounces of Castor Sugar.
Six ounces of Butter.
Six ounces of Flour, sifted.
Put the eggs and sugar into a basin ; stand the basin over a stewpan of boiling water, and whip well for twenty minutes. Take a cake-tin and line it with kitchen paper ; melt the butter, and grease both cake-tin and paper with some of it ; when the eggs and sugar are sufficiently whipped.
stir into them the flour and the remainder of the melted butter. Turn the mixture into the prepared tin, and bake in a moderate oven for about thirty minutes.
Petits Choux.
Ingredients.
Half a pint of Water.
Two ounces of Butter.
Four ounces of Flour.
One Yolk and two whole Eggs.
Essence of Vanilla or Orange.
A little Salt.
Put the water, butter, and salt into a stewpan, as soon as these begin to boil, draw the stewpan off the fire and add the flour, stir these well together over the fire with a wooden spoon until it becomes a soft paste ; now add the flavouring and yolk of one egg, beat these well together and add the two whole eggs one at a time. Place this paste on a baking sheet in round balls, bake a very light brown, and serve either plain or filled with whipped cream.
PufF Paste.
Ingredients.
Half a pound of Flour. Half a pound of fresh Butter. Salt.
Lemon-juice.
0 2
Records on this page
Cheese PastryPetits ChouxFlaky CrustGenoese PastryPuff Paste