and four inches long. Send them to the oven, and, when done, take them out ; then cut ten other pieces of the same size as the above, and brush them with beaten egg ; blanch two ounces of almonds, chop them fine, mix with them a very little powdered sugar, a very little white of egg, and sprinkle them on top of your ten pieces of paste, which send to the oven until well colored, and let them become cold. Beat up half a pint of cream, put it on the ice about fifteen minutes, drain it on a sieve, mix with it, in a bowl, an ounce of sugar and a little extract of vanilla✪ Cream Pastries with Almonds. Place your cream on the plain pieces of pastry, and cover with those on which you have sprinkled the almonds. 563. Gateau Madeleine a l'Orange. Put in a bowl half a pound of powdered sugar, the same of flour, four eggs, the grated peel of an orange, and mix all well together. Put half a pound of butter near the fire, so as to make it soft without melting it quite liquid, and add it to your other ingredients. Butter ten little tin molds, which fill three quarters with your mixture, and send them to a gentle oven for about twenty minutes✪ Gateau Madeleine a l'Orange, or until thoroughly done, of which you may judge by passing the point of a knife through one, and, if it comes out dry, your cake is sufficiently baked. Instead of the orange-peel, you may flavor, if you wish, with vanilla, adding some currants and citron cut in very small pieces. 564. Gateau Genoise. Put in a bowl half a pound of sugar with half a pound of butter, heated, so as to be a little soft. Beat up both together IT i94 FRENCH DISHES. quickly with a wooden spoon for three or four min- utes, then add three eggs, one by one, mixing each thoroughly before adding another. Then add the yolks of three eggs, the grated peel of half a lemon ; stir all well together, adding half a pound of flour ; beat the three whites of your eggs, and add them to the foregoing. Butter a pan, into which pour your mixture about three quarters of an inch thick ; send it to a gentle oven for about thirty minutes✪ Gateau Genoise, cut it in small pieces, and ice it as for coffee eclairs (Art. 547)- 565. Gateau Savarin. Put three ounces of flour in a bowl, with half a cake of yeast, adding about two sherry-glasses of lukewarm milk, so as to form a soft paste, to which, when risen double its height, add twelve ounces of flour, seven ounces of butter (a little warm), a pinch of salt, an ounce of sugar, and seven eggs. Beat up your mixture well with a wooden spoon, and, while beating, add, one by one, four eggs. When the mixture no longer sticks to the bowl, you have beaten it enough ; then add to it half an ounce of citron cut in very small pieces, and put it in rather a warm place for about two hours. Butter a tin mold, which sprinkle with a few chopped almonds, fill the mold one half with your mixture, and let it rise half as much again ; then send to a moderate oven, slip the point of a knife into the cake, and, if it comes out dry, it is suf- ficiently done. Turn it out of your mold ; put four ounces of sugar, with a glass of water, in a saucepan on the fire, boil five minutes, add a tablespoonful of DESSERTS AND CAKES. 195 anisette, two tablespoonfuls of rum, and one of cura- 90a✪ Gateau Savarin, which pour gradually over your cake until ab- sorbed, and serve.

AI-modernized reading of the original text

and four inches long. Send them to the oven, and, when done, take them out ; then cut ten other pieces of the same size as the above, and brush them with beaten egg ; blanch two ounces of almonds, chop them fine, mix with them a very little powdered sugar, a very little white of egg, and sprinkle them on top of your ten pieces of paste, which send to the oven until well colored, and let them become cold. Beat up half a pint of cream, put it on the ice about fifteen minutes, drain it on a sieve, mix with it, in a bowl, an ounce of sugar and a little extract of vanilla. Place your cream on the plain pieces of pastry, and cover with those on which you have sprinkled the almonds. 563. Gateau Madeleine a l'Orange. Put in a bowl half a pound of powdered sugar, the same of flour, four eggs, the grated peel of an orange, and mix all well together. Put half a pound of butter near the fire, so as to make it soft without melting it quite liquid, and add it to your other ingredients. Butter ten little tin molds, which fill three quarters with your mixture, and send them to a gentle oven for about twenty minutes, or until thoroughly done, of which you may judge by passing the point of a knife through one, and, if it comes out dry, your cake is sufficiently baked. Instead of the orange-peel, you may flavor, if you wish, with vanilla, adding some currants and citron cut in very small pieces. 564. Gateau Genoise. Put in a bowl half a pound of sugar with half a pound of butter, heated, so as to be a little soft. Beat up both together IT quickly with a wooden spoon for three or four minutes, then add three eggs, one by one, mixing each thoroughly before adding another. Then add the yolks of three eggs, the grated peel of half a lemon ; stir all well together, adding half a pound of flour ; beat the three whites of your eggs, and add them to the foregoing. Butter a pan, into which pour your mixture about three quarters of an inch thick ; send it to a gentle oven for about thirty minutes, cut it in small pieces, and ice it as for coffee eclairs (Art. 547)- 565. Gateau Savarin. Put three ounces of flour in a bowl, with half a cake of yeast, adding about two sherry-glasses of lukewarm milk, so as to form a soft paste, to which, when risen double its height, add twelve ounces of flour, seven ounces of butter (a little warm), a pinch of salt, an ounce of sugar, and seven eggs. Beat up your mixture well with a wooden spoon, and, while beating, add, one by one, four eggs. When the mixture no longer sticks to the bowl, you have beaten it enough ; then add to it half an ounce of citron cut in very small pieces, and put it in rather a warm place for about two hours. Butter a tin mold, which sprinkle with a few chopped almonds, fill the mold one half with your mixture, and let it rise half as much again ; then send to a moderate oven, slip the point of a knife into the cake, and, if it comes out dry, it is sufficiently done. Turn it out of your mold ; put four ounces of sugar, with a glass of water, in a saucepan on the fire, boil five minutes, add a tablespoonful of anisette, two tablespoonfuls of rum, and one of cura- 90a, which pour gradually over your cake until absorbed, and serve.

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Cream Pastries with AlmondsGateau Madeleine a l'OrangeGateau GenoiseGateau Savarin

French dishes for American tables