Biscuit a Cuillere

Ingredients

• 8 eggs
• 1/2 lb. caster sugar
• 6 oz. flour, sifted
• or 4 oz. fecula

Method

1. 1

   Separate the yolks from the whites of eggs.

2. 2

   Put the yolks in a basin with the sugar, and stir with a wooden spoon or spatula until quite smooth and creamy.

3. 3

   Whisk the whites of eggs to a stiff froth (add a pinch of salt before beginning to whisk).

4. 4

   Work the flour and whites of eggs in small quantities into the creamed yolks.

5. 5

   Fill a forcing-bag three-parts full with the mixture, and with a plain pipe press out the paste on to a baking-sheet, covered with white paper, in the shape of fingers about three inches long; keep them about an inch apart.

6. 6

   Dust over with caster sugar.

7. 7

   Bake in a moderately heated oven until golden colour.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 538. The excerpt below is the record exactly as published.

Biscuit a Cuillere. — 8 eggs, \ lb. caster sugar, 6 oz. flour, sifted (or 4 oz. fecula

Cook this with the app: pantry check, scaling, and the assistant.