Honore bottom in the baking-sheet,
and proceed to arrange it as follows : With the syrup standing
on the right, lift the choux up, one by one, dipping one side
of each lightly in the syrup, arranging them, on top of the
chou-paste border, close together to form a crown. Should
the sugar be too thick, return it to the stove, and let it boil
up again ; then take it off, and dip the thin part of the
oranges lightly in it, and lay them over the small choux,
the thick part upward, each one adhering to the other until
they form the crown. Dip the tops of the grapes lightly
Cakes — continued.
into the same sugar, and place one on each join of the oranges,
with another in the centre, the stems being upward ; attach
to the small choux the six remaining grapes, dividing them
evenly. Arrange a fancy paper on a dessert-dish, and lay the
St. Honore over carefully, then take the frothy part of the
whipped cream, transfer it to another vessel, and, with the
whisk, beat briskly for five minutes, adding gill of good
cognac, g gill of kirsch, and 3oz. of well-pounded and sifted
macaroons. Mix well together for two minutes longer, and
fill the empty space of the St. Honore with three-quarters of
this preparation, keeping it as high as possible. With the use
of the pastry-bag and fancy tube, press down the rest of the
cream, and decorate artistically the top and sides, taking care
not to put any on the oranges, and then send the Cake to
table.
(2) To make the pastry for this very exceptional Cake, put
over the fire in a thick saucepan 1 pint of water, gib. of
butter, and goz. of sugar ; when the water boils, throw in
gib. of flour, and beat the paste until it comes away from
the sides of the saucepan. Take the saucepan off the fire,
let the paste cool for five minutes, and then beat in eight
eggs, two at a time, thoroughly mixing them before adding
more : the paste should be soft enough to drop easily from
the spoon, but not soft enough to spread when dropped.
Drop part of the paste upon a buttered and floured pan in
pieces as large as small walnuts ; form a ring of more of it,
as large as the Cake, is desired, and about lin. broad and high ;
put more of it in a thin round, the size of the Cake, to use
as a bottom or stand. Some cooks make the bottom of a
thin round of Cake, but this is not advisable, for if the St.
Honore custard stands in the Cake it saturates and softens
it. Bake the little balls and ring in a moderate oven ; when
they are cool, cut a small piece out of each, and fill them
with cold St. Honors custard, made as follows : ✪ St. Honore Cake
Page 29 · 1 recipe record on this page
Presented as published in 1890. 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
Honore bottom in the baking-sheet, and proceed to arrange it as follows : With the syrup standing on the right, lift the choux up, one by one, dipping one side of each lightly in the syrup, arranging them, on top of the chou-paste border, close together to form a crown. Should the sugar be too thick, return it to the stove, and let it boil up again ; then take it off, and dip the thin part of the oranges lightly in it, and lay them over the small choux, the thick part upward, each one adhering to the other until they form the crown. Dip the tops of the grapes lightly
Cakes — continued.
into the same sugar, and place one on each join of the oranges, with another in the centre, the stems being upward; attach to the small choux the six remaining grapes, dividing them evenly. Arrange a fancy paper on a dessert-dish, and lay the St. Honore over carefully, then take the frothy part of the whipped cream, transfer it to another vessel, and, with the whisk, beat briskly for five minutes, adding 1 gill of good cognac, 1 gill of kirsch, and 3oz. of well-pounded and sifted macaroons. Mix well together for two minutes longer, and fill the empty space of the St. Honore with three-quarters of this preparation, keeping it as high as possible. With the use of the pastry-bag and fancy tube, press down the rest of the cream, and decorate artistically the top and sides, taking care not to put any on the oranges, and then send the Cake to table.
(2) To make the pastry for this very exceptional Cake, put over the fire in a thick saucepan 1 pint of water, 1/2lb. of butter, and 1/2oz. of sugar; when the water boils, throw in 1/2lb. of flour, and beat the paste until it comes away from the sides of the saucepan. Take the saucepan off the fire, let the paste cool for five minutes, and then beat in eight eggs, two at a time, thoroughly mixing them before adding more: the paste should be soft enough to drop easily from the spoon, but not soft enough to spread when dropped. Drop part of the paste upon a buttered and floured pan in pieces as large as small walnuts; form a ring of more of it, as large as the Cake is desired, and about 1in. broad and high; put more of it in a thin round, the size of the Cake, to use as a bottom or stand. Some cooks make the bottom of a thin round of Cake, but this is not advisable, for if the St. Honore custard stands in the Cake it saturates and softens it. Bake the little balls and ring in a moderate oven; when they are cool, cut a small piece out of each, and fill them with cold St. Honore custard, made as follows:
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St. Honore Cake