Brioches a la Hedgehog

Ingredients

• three eggs
• four tablespoons sugar
• four heaping tablespoons flour
• two tablespoons butter
• two tablespoons brandy
• one teaspoon Royal baking powder
• three tablespoons chopped almond paste

Method

1. 1

   Stir yolks and sugar to a souffle, add melted butter, brandy, flour, baking powder, and part of the beaten egg whites.

2. 2

   Bake in a melon mould.

3. 3

   Fill with liquor, sprinkle with cocoa or chocolate, and decorate with toasted almond strips.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 560. The excerpt below is the record exactly as published.

one teaspoon Royal baking powder. How to Make It. Put the chestnuts on the stove in hot water, cook about ten minutes, remove the shells. Put on stove with water (sufficient to cover them), two tablespoons sugar, one tablespoon brandy, and lemon juice; cook from fifteen to twenty minutes, until well done. Drain off the water, leave until cold, chop. Add four tablespoons sugar to the butter, stir until creamy, add the yolks. Mix well, add the one tablespoon brandy, then part of the whites of eggs (beaten to a meringue), flour, baking powder, last add the rest of the whites. Butter a ring or melon mould and fill, bake in a moderate oven for twenty to thirty-five minutes — according to the heat of the oven. Turn out, serve with any kind of wine sauce — such as hard, custard, or foam. * Pineapple ( Ananas ) a la Savarin Two cups whipped cream, four tablespoons melted butter, one cup flour, two eggs, three tablespoons brandy, one heaping tea¬ spoon Royal baking powder, four tablespoons sugar. AMERICAN COOK BOOK Stir sugar and butter to a cream, add the yolks, flour, Royal baking powder, brandy, whipped cream, last the whites of eggs — well beaten; mix well, put in a well-buttered mould, put in oven to bake until golden brown — from fifteen to twenty-five minutes. Peel and cut the pineapple in large clefts, put in a pan with half cup sugar, one cup water, a little brandy; leave until the pudding is to be served. Raise the clefts around the pudding, pour the syrup over, leave in the oven for a few seconds. Serve with whipped cream in the centre as a hot dessert for luncheon or dinner. Oranges ( Oranges ) a la Savarin Take three oranges, three eggs, four heaping tablespoons sugar, four heaping tablespoons flour, four tablespoons melted butter, one teaspoon Royal baking powder, one tablespoon brandy. Stir yolks and sugar to a souffle, add the melted butter, beat whites of eggs to a stiff froth, add part of them, then the flour, baking powder, the juice of one orange, and the brandy; last add the rest of the whites of eggs. Put in a well-buttered ring mould, bake from twenty to twenty-five minutes. When done, turn out on a buttered baking sheet. ' Grate the rind of one orange, mix with the rest of the orange juice, pour over the pudding, put in oven about five to ten minutes, uncovered. Turn out on a platter, garnish with quarters of unpeeled oranges (the peel scalloped all around). Serve for luncheon or dinner. Brioches a la Hedgehog ( Brioches a la Herisson ) Three eggs, four tablespoons sugar, four heaping tablespoons flour, two tablespoons butter, two tablespoons brandy, one tea¬ spoon Royal baking powffler, three tablespoons chopped almond paste

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