Soyer's standard cookery

METHOD. — Sieve the flour, add the salt, rub the butter lightly in, and mix into a smooth paste with the eggs and water, adding the latter gradually, as the paste must be very firm. French Puff Paste. INGREDIENTS. — Two pounds of good butter, two pounds of flour, the yolks of four eggs, one saltspoonful of salt, about one-half a pint of water. METHOD. — Remove as much moisture as possible from the butter by squeezing it well in a dry cloth. Put four ounces aside, form the remainder into a ball, and keep in a cool place. Sieve the flour, rub in the four ounces of butter, add the salt, and moisten with the yolks of eggs and water, adding the latter gradually, until the right consistency is obtained. Knead quickly and lightly until smooth, then roll out to the thickness of about one-half an inch. Enfold the ball of butter in the paste, press lightly with the rolling-pin until the butter is flattened, and afterwards roll out as thinly as possible without allowing the butter to break through. Fold the paste in three, roll out thinly as before, again fold in three, and put it aside. Except in very hot weather, the paste will become sufficiently cool and firm in about twenty minutes, when it should be rolled out twice, and again put aside in a cold place for about twenty minutes before receiving its fifth and sixth turns. After the sixth turn the paste is ready for use, and may be converted into tartlets, patties, vol-au-vent, etc., particulars of which will be found under respective headings. Genoese Paste. INGREDIENTS. — Six ounces of fine flour, eight ounces of castor sugar, four ounces of butter, ten eggs. METHOD. — Dry and sieve the flour, separate the whites of the eggs from the yolks, to the latter add the sugar, work vigorously until it has a thick creamy appearance, then stir in the butter (melted). Whip the whites to a stiff froth, stir in the flour, then mix lightly, but thoroughly, with the contents of the other bowl. Pour the mixture into a papered buttered tin, and bake in a moderately hot oven. Genoese Pastry. INGREDIENTS. — Six ounces of fine flour, six ounces of butter, eight ounces of castor sugar, eight eggs. METHOD. — Break the eggs into a bowl, add the sugar, place the bowl over a saucepan of boiling water and whisk until lukewarm. Now remove the bowl and continue the whisking until the mixture becomes thick and creamy, then add the butter (melted) and stir in the previously sifted flour, as lightly as possible. Have ready a well-buttered papered tin, pour in the mixture, and bake in a moderately hot oven. Neapolitan Paste. INGREDIENTS. — Twenty ounces of flour, sixteen ounces of castor sugar, eight ounces of butter, twelve ounces of sweet almonds, two ounces of bitter almonds, the yolks of twelve eggs, the finely-grated rind of two lemons, salt. METHOD. — Blanch and pound the almonds to a smooth paste, moistening from time to time with a little cold water to prevent them oiling. Add the flour, sugar, butter, lemon rind, and a good pinch of salt, and stir in the yolks of eggs. Work into a smooth paste, put aside in a cool place for about one and a half hours, then roll out rather thinly, and cut into squares or rounds. Bake in a moderate oven. Pancake Batter. See Batter for Frying. See Yorkshire Pudding. Paste for Raised Pies.