Dissolve a quarter of a pound of butter, and
work it into half a pound of baker's dough ;
add to it two beaten eggs, two spoonfuls of
spirits of wine or other spirit, and half a tea-
spoonful of salt✪ Galette Cherbourg'eoise. Knead or beat well for several
minutes ; let it stand in a warm place to rise
for a couple of hours, place in a buttered tin
which it will only three parts fill, and bake for
thirty minutes; turn out and serve hot.
Galette Lorraine.
Rub together half a pound of flour and half
as much butter, add a pinch of salt and an Qg^,
with water sufficient to form a stiff paste.
Roll out to the thickness of a five-shilling piece,
place on a buttered tin, crimp the edge, then
bake in the oven for a few minutes ; W'hen
partly done draw it out, and pour upon it a
cream made from two beaten eggs and a cup of
svv^eetened milk. Sprinkle a few chopped nuts✪ Galette Lorraine
loo SOME GATEAUX AND COMPOTES.
over, and bake nntil the custard is set and
browned.
Saint Honope.
Make a paste by putting into a saucepan a
tumblerful of water, a little sugar, tlie size of
an e^^^^ in butter, a pincli of salt, and a small
bit of lemon rind ; and when these are boiling,
dredge lightly and carefully in with one hand
(stirring vigorously all the time with the other)
sufficient flour to make a light paste.
Keep stirring for five minutes longer, then
take off the fire, and allow the paste to cool.
When cool, break into it three eggs, one after
the other, beating the paste all the time.
Form part of this paste as the crust of a tart-
let, and bake it in the oven till of a bright brown.
Drop the remaining paste in small balls on to
a buttered tin ; bake them also. When the
tartlet is done, take these balls, coat them with
melted sugar, and place them all round the edge
of it, pour the remaining syrup over all the
edgre asrain. Fill the interior with a thick
pastry cream, or whipped cream, and serve
fresh.
Marasquin.
Blanch and crush half a pound of sweet
almonds. Add to the paste four ounces of
SOME GATEAUX AND COMPOTES. loi
butter or pure lard, four ounces of dry flour,
the same weiglit of sugar, two eggs — the whites
and yolks beaten separately, two spoonfuls of
orange-flower water, a pinch of salt✪ Saint Honope and spoonful
of cream.
Beat these ingredients well together, and
spread them over a round of good puff paste.
Bake for upwards of half an hour. Glaze the
surface with sugar and water^ or a little dis-
solved sweet jelly.
QuatPe-quarts. {Your Quarters.)
Take three or four eggs. The same weight
in flour, butter, and powdered sugar; mix all
well together, and add a glassful of spirit or
orange flower-water to the whole. The whites
of the eggs should be beaten stiff and added
lastly. Butter a mould, sugar it well, and bake
the cake in a moderate oven for upwards of an
hour.
May be flavoured at discretion.✪ QuatPe-quarts
Gateau d'oeufs, au Vanille.
Separate the yolks and w^iites of four eggs.
Beat the whites to a stiff froth, then lightly stir
into them four spoonfuls of powdered sugar
and a few drops of essence of vanilla (if vanilla
I02 SOME GATEAUX AND COMPOTES. ✪ Gateau d'oeufs, au Vanille
Page 34 · 7 recipe records on this page
Presented as published in 1894. 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
Dissolve a quarter of a pound of butter, and work it into half a pound of baker's dough ; add to it two beaten eggs, two spoonfuls of spirits of wine or other spirit, and half a teaspoonful of salt. Knead or beat well for several minutes ; let it stand in a warm place to rise for a couple of hours, place in a buttered tin which it will only three parts fill, and bake for thirty minutes; turn out and serve hot.
Galette Lorraine.
Rub together half a pound of flour and half as much butter, add a pinch of salt and an egg, with water sufficient to form a stiff paste. Roll out to the thickness of a five-shilling piece, place on a buttered tin, crimp the edge, then bake in the oven for a few minutes; when partly done draw it out, and pour upon it a cream made from two beaten eggs and a cup of sweetened milk. Sprinkle a few chopped nuts over, and bake until the custard is set and browned.
Saint Honope.
Make a paste by putting into a saucepan a tumblerful of water, a little sugar, the size of an egg in butter, a pincli of salt, and a small bit of lemon rind ; and when these are boiling, dredge lightly and carefully in with one hand (stirring vigorously all the time with the other) sufficient flour to make a light paste.
Keep stirring for five minutes longer, then take off the fire, and allow the paste to cool. When cool, break into it three eggs, one after the other, beating the paste all the time.
Form part of this paste as the crust of a tartlet, and bake it in the oven till of a bright brown.
Drop the remaining paste in small balls on to a buttered tin ; bake them also. When the tartlet is done, take these balls, coat them with melted sugar, and place them all round the edge of it, pour the remaining syrup over all the edge again. Fill the interior with a thick pastry cream, or whipped cream, and serve fresh.
Marasquin.
Blanch and crush half a pound of sweet almonds. Add to the paste four ounces of butter or pure lard, four ounces of dry flour, the same weiglit of sugar, two eggs — the whites and yolks beaten separately, two spoonfuls of orange-flower water, a pinch of salt and spoonful of cream.
Beat these ingredients well together, and spread them over a round of good puff paste. Bake for upwards of half an hour. Glaze the surface with sugar and water, or a little dissolved sweet jelly.
Quatre-quarts. {Your Quarters.)
Take three or four eggs. The same weight in flour, butter, and powdered sugar; mix all well together, and add a glassful of spirit or orange flower-water to the whole. The whites of the eggs should be beaten stiff and added lastly. Butter a mould, sugar it well, and bake the cake in a moderate oven for upwards of an hour.
May be flavoured at discretion.
Gateau d'oeufs, au Vanille.
Separate the yolks and w^iites of four eggs. Beat the whites to a stiff froth, then lightly stir into them four spoonfuls of powdered sugar and a few drops of essence of vanilla (if vanilla
Records on this page
GateauGalette Cherbourg'eoiseGalette LorraineSaint HonopeMarasquinQuatPe-quartsGateau d'oeufs, au Vanille