Gateau de Chocolat.— Make a gateau,
as in the last recipe {sec Gateau a la Dauphine✪ Gateau a la Dauphine).
When it is sufiiciently baked, turn it out of the
tin, and let it cool. Put half a pound of sugar
into a saucepan, with a quarter of a pint of water.
Dip the finger and thumb into cold water, and
keep taking a little of the boiling sugar be-
tween them. When it looks hke strong glue it
should be taken from the fire, allowed to stand
eight or ten minutes, and then be mixed with
three ounces of chocolate, dissolved in a little
water. Work all well together, and while the
mixture is still hot, glaze the gateau with it,
and ornament with spun sugar. Time, forty
minutes to bake the cake. Probable cost, Is. 8d.
Sufficient for a moderate-sized gateau.
Gateau de Compiegne.— Gateau de
Compiegne is made by mixing a little brioche
paste (see Brioche Paste) with currants and
raisins✪ Gateau de Compiegne.
Gateau d'Epiee. — Gateau d'Epice is
the name for French gingerbread flavoured
with vanilla. Poimd a quarter of a pod of
vanilla with a dessert-spoonful of brandy. Stir
it into half a pound of treacle, and put it into
a saucepan with a quarter of a pound of butter,
half an ounce of powdered cinnamon, half an
ounce of ground ginger, an ounce of candied
GAT
(245)
GAT
lomon, orange, and citron together, cut into thin
slices, and a pinch of salt✪ Gateau d'Epice. Let these simmer
gently for five or six minutes, stirring all the
time, then pour the mixture into a bowl, and,
when cool, add as much finely- sifted flour as
will make it into a solid batter. Bake in a
slow oven on buttered tins, in small rounds,
placed at a little distance from each other.
Tune to bake, three-quarters of an hour. Pro-
bable cost, Is. 6d. per pound.
Gateau de Nanterre. — Gateau de
Nanterre is nearly the same thing as Gateau
de Compiegne. The only difl'erencc is that the
former are sweetened, and made with cui'rants ;
the latter are not sweetened, and both currants
and raisins are used in their preparation.
Gateau de Plomb. — Take two pounds
of flour, and rub into it one pound and a half
of butter. Make it into a paste with three eggs,
and a quart of cream, or new milk, adding a
salt-spoonful of salt, and a table-spoonful of
sugar✪ Gateau de Plomb. AVork the paste for a minute between
the hands, and leave it for an hour. Make it
into a roll about two and a half inches in thick-
ness, score it with a knife, and tie it in three or
four strips of buttered paper, to prevent its
getting out of form. Bake the roll in a hot
oven, and when it is done enough, put it be-
tween two dishes, with a weight upon the top,
and let it remain until it is cold. If preferred,
the paste may be made into small cakes, instead
of a large roll. Probable cost, 2s. 8d. for this
quantity, if made with milk. Sufficient for two
long roils.
Page 582 · 5 recipe records on this page
Presented as published in 1892. 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
Gateau de Chocolat.— Make a gateau, as in the last recipe {sec Gateau a la Dauphine). When it is sufficiently baked, turn it out of the tin, and let it cool. Put half a pound of sugar into a saucepan, with a quarter of a pint of water. Dip the finger and thumb into cold water, and keep taking a little of the boiling sugar between them. When it looks like strong glue it should be taken from the fire, allowed to stand eight or ten minutes, and then be mixed with three ounces of chocolate, dissolved in a little water. Work all well together, and while the mixture is still hot, glaze the gateau with it, and ornament with spun sugar. Time, forty minutes to bake the cake. Probable cost, Is. 8d. Sufficient for a moderate-sized gateau.
Gateau de Compiegne.— Gateau de
Compiegne is made by mixing a little brioche paste (see Brioche Paste) with currants and raisins.
Gateau d'Epiee. — Gateau d'Epice is the name for French gingerbread flavoured with vanilla. Pound a quarter of a pod of vanilla with a dessert-spoonful of brandy. Stir it into half a pound of treacle, and put it into a saucepan with a quarter of a pound of butter, half an ounce of powdered cinnamon, half an ounce of ground ginger, an ounce of candied
GAT
(245)
GAT
lomon, orange, and citron together, cut into thin slices, and a pinch of salt. Let these simmer gently for five or six minutes, stirring all the time, then pour the mixture into a bowl, and, when cool, add as much finely- sifted flour as will make it into a solid batter. Bake in a slow oven on buttered tins, in small rounds, placed at a little distance from each other. Tune to bake, three-quarters of an hour. Probable cost, Is. 6d. per pound.
Gateau de Nanterre. — Gateau de Nanterre is nearly the same thing as Gateau de Compiegne. The only difference is that the former are sweetened, and made with currants ; the latter are not sweetened, and both currants and raisins are used in their preparation.
Gateau de Plomb. — Take two pounds of flour, and rub into it one pound and a half of butter. Make it into a paste with three eggs, and a quart of cream, or new milk, adding a salt-spoonful of salt, and a table-spoonful of sugar. AVork the paste for a minute between the hands, and leave it for an hour. Make it into a roll about two and a half inches in thickness, score it with a knife, and tie it in three or four strips of buttered paper, to prevent its getting out of form. Bake the roll in a hot oven, and when it is done enough, put it between two dishes, with a weight upon the top, and let it remain until it is cold. If preferred, the paste may be made into small cakes, instead of a large roll. Probable cost, 2s. 8d. for this quantity, if made with milk. Sufficient for two long roils.
Records on this page
Gateau a la DauphineGateau de ChocolatGateau de CompiegneGateau d'EpiceGateau de Plomb