1199. Savarin Cake a 1'Anglaise.— Prepare a savarin cake as for No.
1197; when unmolded, place it on a wire grate ; do not glaze it. Cut it
evenly through the centre, so as to make two equal discs. Garnish the
top of the under one with four ounces of apricot marmalade✪ Savarin Cake a l'Anglaise (No. 1335);
arrange the other half on top as carefully as possible, so that the cake has
its original form. Have a dessert-dish with a folded napkin ; dress the
cake on top, and serve with a sauce-bowl of creme a 1'Anglaise (No. 1200)
separately.
1200. Creme & 1'Anglaise. — Put into a saucepan two ounces of butter
and one ounce of flour. Place on a slow fire, and with a spatula stir
slightly for two minutes, adding two ounces of sugar, half a gill of
Madeira wine, and one gill of Middletown milk; stir well again for two
minutes, to avoid its coming to a boil. Then take it from the fire, and
immediately add half a gill of rum✪ Creme a l'Anglaise, stirring it slightly again. Pour the
creme into a sauce-bowl and serve with the savarin.
1201. Brioches.— Take half a pound of sifted flour, put two ounces of
it into a vessel. Make a hollow in the centre, and put into this two
drachms of compressed yeast and half a gill of lukewarm milk✪ Brioches. Dissolve
well the yeast with the milk for about one minute, then quickly beat in
the flour for one minute. Cover the vessel with a cloth, and let it rest in
a warm closet for fifteen minutes. Put in another vessel the remaining
six ounces of flour, make a hollow in the centre, and put into it half a
saltspoonful of salt, three whole eggs, two tablespoonfuls of sweet cream,
two ounces of fresh butter, and one ounce of powdered sugar. Mix
thoroughly with the hand, all except the flour, for three minutes, men
incorporate the flour gradually, and beat it sharply with the hands for three
minutes. Add one egg, beat one minute; add another, and beat one min-
ute longer. Take four ounces of fresh butter, spread it in pieces over the
paste, then mix in well for two minutes. The yeast being properly raised
double by this time, add it to the other ingredients, and mix the whole
carefully by cutting it several times with the hand, being sure to repeat
,this for at least five minutes. Cover the vessel with a cloth, and lay it in
a closet or elsewhere, at a moderate temperature of about*eighty degrees,
for three hours, when it will be raised to twice the size. Then with the
right hand cut it again into pieces in every direction, for about four min-
utes. Then recover the vessel with the cloth, and leave it in a cool
place for thirty minutes. Dredge a board with flour, pour the paste over
it; then cut off a three-ounce piece, and lay it aside. With the hands roll
up the remaining part of the paste into a ball. .. Butter well a round, two-
quart mold, line it with paper, and put in the paste. Take the piece laid
aside, and roll it pear-shaped with the hands. Make a small cavity in the
centre of the paste in the mold, using a spoon. Arrange the pear-shaped
piece in this, having the larger part on top. Then lay the mold on a
baking-sheet ; glaze the top lightly with beaten egg, and put it in a
moderate oven.
The table
1889Page 288 · 4 recipe records on this page
Presented as published in 1889. 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
1199. Savarin Cake a 1'Anglaise.— Prepare a savarin cake as for No. 1197; when unmolded, place it on a wire grate ; do not glaze it. Cut it evenly through the centre, so as to make two equal discs. Garnish the top of the under one with four ounces of apricot marmalade (No. 1335); arrange the other half on top as carefully as possible, so that the cake has its original form. Have a dessert-dish with a folded napkin ; dress the cake on top, and serve with a sauce-bowl of creme a 1'Anglaise (No. 1200) separately.
1200. Creme à 1'Anglaise. — Put into a saucepan two ounces of butter and one ounce of flour. Place on a slow fire, and with a spatula stir slightly for two minutes, adding two ounces of sugar, half a gill of Madeira wine, and one gill of milk; stir well again for two minutes, to avoid its coming to a boil. Then take it from the fire, and immediately add half a gill of rum, stirring it slightly again. Pour the creme into a sauce-bowl and serve with the savarin.
1201. Brioches.— Take half a pound of sifted flour, put two ounces of it into a vessel. Make a hollow in the centre, and put into this two drachms of compressed yeast and half a gill of lukewarm milk. Dissolve well the yeast with the milk for about one minute, then quickly beat in the flour for one minute. Cover the vessel with a cloth, and let it rest in a warm closet for fifteen minutes. Put in another vessel the remaining six ounces of flour, make a hollow in the centre, and put into it half a saltspoonful of salt, three whole eggs, two tablespoonfuls of sweet cream, two ounces of fresh butter, and one ounce of powdered sugar. Mix thoroughly with the hand, all except the flour, for three minutes, men incorporate the flour gradually, and beat it sharply with the hands for three minutes. Add one egg, beat one minute; add another, and beat one minute longer. Take four ounces of fresh butter, spread it in pieces over the paste, then mix in well for two minutes. The yeast being properly raised double by this time, add it to the other ingredients, and mix the whole carefully by cutting it several times with the hand, being sure to repeat
,this for at least five minutes. Cover the vessel with a cloth, and lay it in a closet or elsewhere, at a moderate temperature of about*eighty degrees, for three hours, when it will be raised to twice the size. Then with the right hand cut it again into pieces in every direction, for about four minutes. Then recover the vessel with the cloth, and leave it in a cool place for thirty minutes. Dredge a board with flour, pour the paste over it; then cut off a three-ounce piece, and lay it aside. With the hands roll up the remaining part of the paste into a ball. .. Butter well a round, twoquart mold, line it with paper, and put in the paste. Take the piece laid aside, and roll it pear-shaped with the hands. Make a small cavity in the centre of the paste in the mold, using a spoon. Arrange the pear-shaped piece in this, having the larger part on top. Then lay the mold on a baking-sheet ; glaze the top lightly with beaten egg, and put it in a moderate oven.
Records on this page
Savarin Cake a l'AnglaiseCreme a l'AnglaiseBriochesBrioches