Surprise Pheasant Cake a la Soyer. — Put 21b. of caster
sugar into a bowl, which should be stood in a pan containing
hot water, and break in twenty eggs, taking care to see that
they are all quite fresh ; whisk them till rather thick and
just warmed, then take the bowl out of the hot water and
continue whisking them till quite cold ; mix in the chopped
peel of a lemon and 21b. of finely-sifted flour✪ Surprise Pheasant Cake a la Soyer. Lightly mask
the interior of two oval-shaped moulds with butter, dredge
in a small quantity of flour, and shake out the superfluous ;
pour the batter into the two moulds, and bake them. When
cooked, leave the Cakes till cold, then shape them like two
pheasants ; cut out a large piece of Cake from the interior
of the birds, leaving a wall about lin. thick, then put the
pieces of Cake back again to keep them in shape. Make tho
legs and pinions of the wings with office-paste or confectioners’
paste ; glaze the Cakes over with chocolate icing, imitating
as nearly as possible the appearance of roasted pheasants ;
stick some thin fillets of blanched sweet almonds about the
breasts, to look like barding. When quite dry, remove the
cut Cake from the interior of the birds, line the hollow with
currant jelly, and fill it up with chocolate cream ice, or coffee
cream ice can be used if preferred. Turn the birds carefully
over on to a dish, garnish round them with flavoured sweet
calf’s-foot jelly, chopped and in croutons, and serve them.
Swan’s Nest Cakes. — The similarity between these Cakes
and swans’ nests does not appear on the surface. Having
been introduced by a great chef, they have found favour and
popularity. Beat up 41b. of caster sugar with six eggs, and
add a few drops of essence of lemon to flavour. When the
eggs and sugar are thoroughly incorporated, beat in Jib. of
sifted flour✪ Swan’s Nest Cakes so as to form a stiff paste. Boll this out very
thin, and then cut it into ribbons about |in. wide by
Sauces, dec., referred to, see under their special heads.
262
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Twine the strips into knots
Cakes — continued.
means of a fluted pastry-wheel.
(see Fig. 302), and then drop it into a stewpan of hot fat,
and turn it occasionally to en-
sure it browning on all sides.
Drain each Cake as it is
cooked ; place it on a dish and
strew caster sugar over it.
These are best served cold.
Tartary Cakes.— Eub |lb. of
butter and 1 table-spoonful of
lard in 11 lb. of flour; save a
small quantity of the flour to
roll with, and add 3 breakfast-
cupfuls of brown sugar and
three eggs, the yolks and whites beaten separately. Dissolve
1 teaspoonful of bicarbonate of soda in a little cream, and mix
with the dough, afterwards adding f teaspoonful of tartaric
acid dissolved in a little cream. Season with ground mace
or wine✪ Tartary Cakes, make into small Cakes, and bake on buttered
baking-sheets.
Taylor Cakes. — Eub into 3^ breakfast- cupfuls of pastry-flour
ilb. of butter ; add 1 teaspoonful of cream of tartar, | tea-
spoonful of bicarbonate of soda, 2£ breakfast-cupfuls of sugar,
and flavouring to taste. Beat all together with i pint of milk
and three eggs. Form into loaves, and bake in a moderate
oven for forty-five minutes. Mask over with icing.
Page 53 · 5 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
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Surprise Pheasant Cake a la Soyer. — Put 21b. of caster
sugar into a bowl, which should be stood in a pan containing
hot water, and break in twenty eggs, taking care to see that
they are all quite fresh ; whisk them till rather thick and
just warmed, then take the bowl out of the hot water and
continue whisking them till quite cold ; mix in the chopped
peel of a lemon and 21b. of finely-sifted flour. Lightly mask
the interior of two oval-shaped moulds with butter, dredge
in a small quantity of flour, and shake out the superfluous ;
pour the batter into the two moulds, and bake them. When
cooked, leave the Cakes till cold, then shape them like two
pheasants ; cut out a large piece of Cake from the interior
of the birds, leaving a wall about lin. thick, then put the
pieces of Cake back again to keep them in shape. Make tho
legs and pinions of the wings with office-paste or confectioners’
paste ; glaze the Cakes over with chocolate icing, imitating
as nearly as possible the appearance of roasted pheasants ;
stick some thin fillets of blanched sweet almonds about the
breasts, to look like barding. When quite dry, remove the
cut Cake from the interior of the birds, line the hollow with
currant jelly, and fill it up with chocolate cream ice, or coffee
cream ice can be used if preferred. Turn the birds carefully
over on to a dish, garnish round them with flavoured sweet
calf’s-foot jelly, chopped and in croutons, and serve them.
Swan’s Nest Cakes. — The similarity between these Cakes
and swans’ nests does not appear on the surface. Having
been introduced by a great chef, they have found favour and
popularity. Beat up 41b. of caster sugar with six eggs, and
add a few drops of essence of lemon to flavour. When the
eggs and sugar are thoroughly incorporated, beat in Jib. of
sifted flour so as to form a stiff paste. Boll this out very
thin, and then cut it into ribbons about |in. wide by
Sauces, dec., referred to, see under their special heads.
262
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Twine the strips into knots
Cakes — continued.
means of a fluted pastry-wheel.
(see Fig. 302), and then drop it into a stewpan of hot fat,
and turn it occasionally to en-
sure it browning on all sides.
Drain each Cake as it is
cooked ; place it on a dish and
strew caster sugar over it.
These are best served cold.
Tartary Cakes.— Eub |lb. of
butter and 1 table-spoonful of
lard in 11 lb. of flour; save a
small quantity of the flour to
roll with, and add 3 breakfast-
cupfuls of brown sugar and
three eggs, the yolks and whites beaten separately. Dissolve
1 teaspoonful of bicarbonate of soda in a little cream, and mix
with the dough, afterwards adding f teaspoonful of tartaric
acid dissolved in a little cream. Season with ground mace
or wine, make into small Cakes, and bake on buttered
baking-sheets.
Taylor Cakes. — Eub into 3^ breakfast- cupfuls of pastry-flour
ilb. of butter ; add 1 teaspoonful of cream of tartar, | tea-
spoonful of bicarbonate of soda, 2£ breakfast-cupfuls of sugar,
and flavouring to taste. Beat all together with i pint of milk
and three eggs. Form into loaves, and bake in a moderate
oven for forty-five minutes. Mask over with icing.