Blanch and pound the sweet and bitter almonds
with a spoonful of orange-flower water into a smooth
paste ; mix them with the flour and butter broken
into pieces. Rub the sugar on to the peel of the
lemons. Pound it very fine ; and add it to the flour
and the almonds, mixing the whole together with the
yolks of four well-beaten eggs. Roll the paste about
a quarter of an inch thick. Cut it with a fluted cutter,
and place each piece on a tin lightly dredged with flour.
Bake in a slow oven for | of an hour. When firm
and a nice bright colour take them out, and when
cool spread on one side of each slice a layer of jam ;
and pile them evenly on each other to form one entire
cake. Ornament the top with pistachio nuts cut into
small pieces.
Polish Baba.
3 lbs. flour (Hungarian) ;
2 ozs. yeast ;
POLISH BABA. 387
1 oz. salt ;
\ lb. sugar ;
7 ozs. sultanas ;
A pinch of saffron boiled in water ;
Twenty-two eggs ;
2 lbs. butter ;
A wine-glass of sherry ;
A wine-glass of cream.
Divide the flour into four parts ; with one part
make a hollow mound and work in the yeast which
POLISH BABA.
has been mixed with a small cup of tepid water. The
usual care in mixing bread must be given in mixing
the yeast and flour. With the other three parts of
the flour make a hollow mound and work in the sugar
and salt, the cream, the eggs, and the butter. When
the leavened flour has risen properly, the two lumps
are to be well mingled and worked together. Finally
the sherry, the safl'ron, and the raisins are to be mixed
in. A small part of the dough should be taken off to
line the mould before the raisins are put in.
The mould must be tall and taper by stages.
About one and a half hour's baking ought to be
enough.
c c 2
388 MADELEINES.
A sauce made with apricot syrup and rum is to
be handed round.
Madeleines.
4 ozs. butter;
3 ozs. sugar ;
4 ozs. fine flour ;
The rind of a lemon cut so fine that it is perceived
only as a flavour ;
A few drops of orange-flower water ;
The yolks of four eggs.
Mix thoroughly. Beat the four whites to half
' snow ; ' work them in. Fill little dariole moulds
which have been buttered ; and be sure to wash the
salt out of the butter first. Bake for thirty to forty-
five minutes. Send up on a napkin, and serve a syrup
sauce of either fresh fruit or preserved fruit in a sauce
tureen.
Croquettes of Chestnuts.
Roast fifty sound chestnuts ; take them out of
their shells, and select the white parts only. Divide
these into two portions, of which the most broken
bits are to be pounded in a mortar with one ounce of
butter. Pass it through a sieve ; mix in a small cup
of cream, 2 ozs. of butter, i oz. of powdered sugar,
and a tiny pinch of salt. Put in a bain-marie sauce-
pan, and mix in the yolks of four or six eggs✪ Croquettes of Chestnuts. Let
the mixture set ; then make it into balls. In the
centre of each ball put a piece of the chestnuts from
the reserved portion, just dipped in cream. Dip each
ball in breadcrumbs and c^g, and fry a gold colour.
PUFF PASTE. 389
Serve on a napkin, with white sugar lightly sifted over
them. The puree of chestnut may also be steamed
in a mould like souffle pudding.
ProfiteroUes as a Sweet Dish. ✪ Profiteroles as a Sweet Dish
Page 156 · 4 recipe records on this page
Presented as published in 1882. 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
Blanch and pound the sweet and bitter almonds with a spoonful of orange-flower water into a smooth paste ; mix them with the flour and butter broken into pieces. Rub the sugar on to the peel of the lemons. Pound it very fine ; and add it to the flour and the almonds, mixing the whole together with the yolks of four well-beaten eggs. Roll the paste about a quarter of an inch thick. Cut it with a fluted cutter, and place each piece on a tin lightly dredged with flour. Bake in a slow oven for | of an hour. When firm and a nice bright colour take them out, and when cool spread on one side of each slice a layer of jam ; and pile them evenly on each other to form one entire cake. Ornament the top with pistachio nuts cut into small pieces.
Polish Baba.
3 lbs. flour (Hungarian) ;
2 ozs. yeast ;
POLISH BABA. 387
1 oz. salt ; \ lb. sugar ;
7 ozs. sultanas ;
A pinch of saffron boiled in water ;
Twenty-two eggs ;
2 lbs. butter ;
A wine-glass of sherry ; A wine-glass of cream.
Divide the flour into four parts ; with one part make a hollow mound and work in the yeast which
POLISH BABA.
has been mixed with a small cup of tepid water. The usual care in mixing bread must be given in mixing the yeast and flour. With the other three parts of the flour make a hollow mound and work in the sugar and salt, the cream, the eggs, and the butter. When the leavened flour has risen properly, the two lumps are to be well mingled and worked together. Finally the sherry, the saffron, and the raisins are to be mixed in. A small part of the dough should be taken off to line the mould before the raisins are put in.
The mould must be tall and taper by stages. About one and a half hour's baking ought to be enough.
c c 2
388 MADELEINES.
A sauce made with apricot syrup and rum is to be handed round.
Madeleines.
4 ozs. butter;
3 ozs. sugar ;
4 ozs. fine flour ;
The rind of a lemon cut so fine that it is perceived only as a flavour ;
A few drops of orange-flower water ; The yolks of four eggs.
Mix thoroughly. Beat the four whites to half ' snow ; ' work them in. Fill little dariole moulds which have been buttered ; and be sure to wash the salt out of the butter first. Bake for thirty to fortyfive minutes. Send up on a napkin, and serve a syrup sauce of either fresh fruit or preserved fruit in a sauce tureen.
Croquettes of Chestnuts.
Roast fifty sound chestnuts ; take them out of their shells, and select the white parts only. Divide these into two portions, of which the most broken bits are to be pounded in a mortar with one ounce of butter. Pass it through a sieve ; mix in a small cup of cream, 2 ozs. of butter, i oz. of powdered sugar, and a tiny pinch of salt. Put in a bain-marie saucepan, and mix in the yolks of four or six eggs. Let the mixture set ; then make it into balls. In the centre of each ball put a piece of the chestnuts from the reserved portion, just dipped in cream. Dip each ball in breadcrumbs and c^g, and fry a gold colour.
PUFF PASTE. 389
Serve on a napkin, with white sugar lightly sifted over them. The puree of chestnut may also be steamed in a mould like souffle pudding.
ProfiteroUes as a Sweet Dish.
Records on this page
Croquettes of ChestnutsPolish BabaMadeleinesProfiteroles as a Sweet Dish