COUQUES. — The correct term for these little pasty-
cakes should he Couques-baques, as the name is evidently
derived from the German Kucken-gebacken, and they are
known by the dual name in Flanders and Lille. They are
described as a kind of pancake made of buckwheat-flour
and butter; but this would be amongst the lower orders
only, a much more refined Couque being prepared accord-
ing to the following receipt, contributed by a foreign cook
of considerable standing :
Put J pint of cream in a saucepan, place it over the
fire until boiling, then put in the thinly-pared yellow rind of
one lemon, 1 table-spoonful of caster sugar, and 1 teaspoonful
of salt. Beat the yolks of eight eggs, and stir them in quickly
with the boiling cream. Remove from the fire, taking care
it does not boil after the eggs are added, strain through a
fine hair sieve into a basin, and leave it until cool. Dissolve
Joz. of yeast in a little warm water, then mix it into Jib. of
flour, adding more water if required to mould it into a light
dough. Cover it and place in a warm place to rise. Put ljlb.
of flour into a basin, and rub into it 4oz. of butter✪ Couques ; when quite
smooth, pour in the cream mixture and knead it well. Put the
For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
447
Couques — continued.
sponge, when it has well risen, into the dough, and knead them
both together. Cover the dough and keep it in a warm tempe-
rature for about two hours. At the end of that time cut
the paste into small pieces about the size of an egg, roll
them to a round shape, lay them on a baking-tin, and leave
for half-an-hour to rise. Brush the balls over with a paste-
brush dipped in beaten egg, and put them in a brisk oven.
When lightly browned, open each ball a little and scoop
out a small portion of the inside ; put a small piece of butter
in the hollow and dust in a little salt. Arrange the balls in a
pile on a hot dish over which has been spread a folded napkin
or an ornamental dish-paper, and serve them immediately, for
if not very hot they will not be so nice.
COURT BOUILLON. — The only translation for
this word is “ short broth,” as we say small beer ; but as
it is described by Jules Goufte, it is a highly-seasoned
stock, used to boil fresh-water fish, thereby redeeming
something of their general tastelessness. If made well
it will keep for some time if boiled up every few days,
so that it may be prepared in any quantity according
to requirements, and should be the chief stock at a
riverside watering-place, where guests like to taste the
fish caught by themselves or their friends. When
boiling up for keeping, add a little water each time. A
useful quantity may be made as follows : ✪ Court Bouillon
Page 499 · 2 recipe records 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
COUQUES. — The correct term for these little pastycakes should be Couques-baques, as the name is evidently derived from the German Kucken-gebacken, and they are known by the dual name in Flanders and Lille. They are described as a kind of pancake made of buckwheat-flour and butter; but this would be amongst the lower orders only, a much more refined Couque being prepared according to the following receipt, contributed by a foreign cook of considerable standing :
Put J pint of cream in a saucepan, place it over the fire until boiling, then put in the thinly-pared yellow rind of one lemon, 1 table-spoonful of caster sugar, and 1 teaspoonful of salt. Beat the yolks of eight eggs, and stir them in quickly with the boiling cream. Remove from the fire, taking care it does not boil after the eggs are added, strain through a fine hair sieve into a basin, and leave it until cool. Dissolve Joz. of yeast in a little warm water, then mix it into Jib. of flour, adding more water if required to mould it into a light dough. Cover it and place in a warm place to rise. Put ljlb. of flour into a basin, and rub into it 4oz. of butter ; when quite smooth, pour in the cream mixture and knead it well. Put the
For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
Couques — continued.
sponge, when it has well risen, into the dough, and knead them both together. Cover the dough and keep it in a warm temperature for about two hours. At the end of that time cut the paste into small pieces about the size of an egg, roll them to a round shape, lay them on a baking-tin, and leave for half-an-hour to rise. Brush the balls over with a pastebrush dipped in beaten egg, and put them in a brisk oven. When lightly browned, open each ball a little and scoop out a small portion of the inside ; put a small piece of butter in the hollow and dust in a little salt. Arrange the balls in a pile on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, and serve them immediately, for if not very hot they will not be so nice.
COURT BOUILLON. — The only translation for this word is “ short broth,” as we say small beer ; but as it is described by Jules Goufte, it is a highly-seasoned stock, used to boil fresh-water fish, thereby redeeming something of their general tastelessness. If made well it will keep for some time if boiled up every few days, so that it may be prepared in any quantity according to requirements, and should be the chief stock at a riverside watering-place, where guests like to taste the fish caught by themselves or their friends. When boiling up for keeping, add a little water each time. A useful quantity may be made as follows :
Records on this page
CouquesCourt Bouillon