put in the salt, yeast, and the milk (made tepid), and
work it into a smooth dough ; knead well, put it in a basin,
and let stand to rise in a warm closet for about half-an-
hour. Put the butter in the remainder of the flour, add
the sugar, a tablespoonful of warm water, and mix
thoroughly with 3 eggs. Knead well, add 2 more eggs,
work again, and then add 2 more ; beat well for ten
minutes, or longer, until a smooth batter is obtained.
When the sponge or dough has sufficiently risen, mix
it with the batter, knead it thoroughly, put it in a
floured basin, and let it stand in a warm place for two
hours ; the paste should rise to twice the original size.
Take about a sixth part of the paste for forming the
heads ; divide this into 10 or 12 pieces, and form into
balls, flatten them, make a hole in the centre, place
them on a buttered baking-tin, roll the remaining
paste into little balls, and place one in the centre of
each, fixing with a little water. Stand them in a warm
place to prove ; brush over with beaten egg, and bake
in a moderately heated oven. They will take rather
more than half-an-hour. Dust with vanilla sugar, and
serve cold.
An excellent brioche paste can be made by using ^ lb.
of ordinary flour and ^ lb. of Coombs' self-raising flour,
in place of the pound of flour given in this recipe ; the
use of yeast is then dispensed with.
769. Gateaux Mille-feuilles. — | lb. puff-paste, 2 table-
spoonfuls red-currant jelly, 2 tablespoonfuls apricot
marmalade, 2 tablespoonfuls raspberry jam, 2 table-
spoonfuls orange marmalade, J lb. prepared fondant
sugar, 2 oz. chopped pistachio kernels.
Give the puff-paste five turns, cut it into five parts,
one part being somewhat thicker than the four others.
Roll out the four to a thickness of about |- inch, and
place them on a baking- sheet separately. Roll out the
thicker part about ^ inch in thickness, and place on a
baking- sheet. Bake all five in a moderate oven for
about thirty minutes ; glaze the thickest part with sugar
to form the cover. When sufficiently cool, spread over
682 RECHERCHE COOKERY.
each surface of the four thinnest parts separately with
the marmalade and jam ; place one on top of the other,
cover with tlie thickest part, mask the cover with fondant
sugar, sprinkle with chopped pistachio kernels. Cut the
sides even with a sharp knife, ornament the top with
various coloured marmalades and jam. Serve it whole,
or cut into even-sized slices. This gateau may be made
in round or oblong shape ; the edges should in either
case be cut, when finished, for serving.
770. Gateau a la Beatrice. — | lb. castor sugar, 8 eggs,
^ gill Maraschino, 2 oz. ground almonds, 6 oz. butter,
1 glass Kirsch, J lb. ground rice, 3 tablespoonfuls apricot
jam, 1 tablespoonful red-currant jelly, a few pistachios
or almonds.
Page 323
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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put in the salt, yeast, and the milk (made tepid), and
work it into a smooth dough ; knead well, put it in a basin,
and let stand to rise in a warm closet for about half-an-
hour. Put the butter in the remainder of the flour, add
the sugar, a tablespoonful of warm water, and mix
thoroughly with 3 eggs. Knead well, add 2 more eggs,
work again, and then add 2 more ; beat well for ten
minutes, or longer, until a smooth batter is obtained.
When the sponge or dough has sufficiently risen, mix
it with the batter, knead it thoroughly, put it in a
floured basin, and let it stand in a warm place for two
hours ; the paste should rise to twice the original size.
Take about a sixth part of the paste for forming the
heads ; divide this into 10 or 12 pieces, and form into
balls, flatten them, make a hole in the centre, place
them on a buttered baking-tin, roll the remaining
paste into little balls, and place one in the centre of
each, fixing with a little water. Stand them in a warm
place to prove ; brush over with beaten egg, and bake
in a moderately heated oven. They will take rather
more than half-an-hour. Dust with vanilla sugar, and
serve cold.
An excellent brioche paste can be made by using ^ lb.
of ordinary flour and ^ lb. of Coombs' self-raising flour,
in place of the pound of flour given in this recipe ; the
use of yeast is then dispensed with.
769. Gateaux Mille-feuilles. — | lb. puff-paste, 2 table-
spoonfuls red-currant jelly, 2 tablespoonfuls apricot
marmalade, 2 tablespoonfuls raspberry jam, 2 table-
spoonfuls orange marmalade, J lb. prepared fondant
sugar, 2 oz. chopped pistachio kernels.
Give the puff-paste five turns, cut it into five parts,
one part being somewhat thicker than the four others.
Roll out the four to a thickness of about |- inch, and
place them on a baking- sheet separately. Roll out the
thicker part about ^ inch in thickness, and place on a
baking- sheet. Bake all five in a moderate oven for
about thirty minutes ; glaze the thickest part with sugar
to form the cover. When sufficiently cool, spread over
682 RECHERCHE COOKERY.
each surface of the four thinnest parts separately with
the marmalade and jam ; place one on top of the other,
cover with tlie thickest part, mask the cover with fondant
sugar, sprinkle with chopped pistachio kernels. Cut the
sides even with a sharp knife, ornament the top with
various coloured marmalades and jam. Serve it whole,
or cut into even-sized slices. This gateau may be made
in round or oblong shape ; the edges should in either
case be cut, when finished, for serving.
770. Gateau a la Beatrice. — | lb. castor sugar, 8 eggs,
^ gill Maraschino, 2 oz. ground almonds, 6 oz. butter,
1 glass Kirsch, J lb. ground rice, 3 tablespoonfuls apricot
jam, 1 tablespoonful red-currant jelly, a few pistachios
or almonds.