Practical gastronomy and culinary dictionary

684 KECHERCHE COOKERY. 776. Mering^ues aux Pistaches. — J lb. pistachio kernels, peeled, dried, and pounded with 2 whites of eggs ; make a stiff froth of 5 whites of eggs, and mix with J lb. sugar ; whisk all over the fire until it becomes luke- warm, take oft' and whisk until it becomes cold, then add the pistachios, and mix carefully. Shape the meringues and bake. If liked, 2 oz. ground almonds and 2 oz. pis- tachios may be used in place of the 4 oz. of pistachios. 777. Genoise Paste. — 5 whole eggs, 4 oz. sifted sugar, 3 oz. flour, dried and sifted, 2 oz. warmed butter. Separate the whites of eggs from the yolks, place the whites in a copper egg-bowl and the yolks in a round basin ; to the latter add the sugar, and work them well with a wooden spoon for about five minutes. Beat the whites to a stiff froth, mix the flour and butter, and whisk lightly with the yolks, to incorporate the ingredi- ents ; the mixture will then be ready for pouring into buttered and floured tins, sheets, fancy moulds, &c. Note. — In making Genoise Paste, the quantity of eggs used should always represent two parts in weight to one of either, so that an ounce of butter, an egg, and an ounce of flour added extra to the above quantities will not matter much. 778. Genoise au Chocolat.— Prepare the same mix- ture as given for plain Genoise, but incorporate with the yolks and sugar 2 oz. ground almonds and 1 oz. grated chocolate. 779. Genoise au Cafe. — Add a dessert-spoonful of best coffee extract, with the yolks of eggs and sugar, and prepare the same mixture with the given ingredients as for Genoise. 780. Genoise decoree. — Prepare the Genoise mixture (any flavour), and put into a square baking- sheet ; if you do not have one with the sides turned up all round, fasten a piece of wood across the part which is open, to keep the mixture from running oft'. Bake it in a quick oven to a nice yellow colour, cut it into fancy or plain shapes, put them to dry, then glaze them with different PASTRIES (various), CAKES, TARTLETS, &C. 685- coloured fondant or glace royale ; when dry, ornament with apple and red-currant jelly. 781. Dominos. — Genoese pastry, | lb. icing sugar,. X white of egg, apricot marmalade, desiccated cocoanut or almonds, brown vegetable colouring. Cut the pastry into shapes of dominos, coat the sides with a thin layer of marmalade, and dip into finely chopped desiccated cocoanut or almonds. Prepare some royal icing with the white of egg and sugar, and coat the top of each domino with this. Put them aside, to set. Add sufficient brown colouring to the remainder of the icing, put it in a forcing-bag or paper cornet. Mark out a thin line to divide each domino, and force out little dots to make them resemble dominos. 782. Biscuits de Bordeaux.— 2 oz. butter, 2 oz. castor sugar, 8 oz. flour, 1 egg, 1 teaspoonful orange juice, 1 small glass old port wine, a pinch of salt, ground cinnamon. Cream the butter and sugar together, add the egg: and flour and the other ingredients, knead into a firm paste, roll out on a floured board about ^ of an inch thick. Cut out some oblong pieces 2 in. long by | in. wide, place them on a floured baking-sheet, prick them over with a fork, and bake in a well-heated oven.