Champagne Biscuits

Ingredients

• Half a pound of pounded sugar
• half a pound of fresh butter
• half a pound of flour
• eight eggs
• a quarter of an ounce of carraway seeds
• a pinch of salt

Method

1. 1

   Cream the butter, then gradually add sugar, flour, egg yolks, carraway seeds, and salt.

2. 2

   Fold in whipped egg whites.

3. 3

   Pipe onto a baking sheet, sprinkle with sugar, and bake for about ten minutes.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 176. The excerpt below is the record exactly as published.

CHAMPAGNE BISCUITS. Ingredients : Half a pound each of pounded sugar, fresh butter, and flour ; eight eggs, a quarter of an ounce of carraway seeds, and a pinch of salt. Put the butter in a basin, and work it with a wooden spoon until of a thick creamy appearance; then add 400 PRACTICAL HOUSEHOLD COOKERY. gradually the sugar, floor, yolks of eggs, the canaway j seeds, and salt Work these well together with the spoon, then mix the eight whites of eggs, previously whisked firm ^ for the purpose ; lay a sheet of paper on a baking-sheet, fill a biscuit-f oroer with some of the paste, and proceed to || force out the paste on the sheet of paper in the shape of a finger three inches long by one wide, leaving an inch space between each biscuit ; shake over some sifted sugar ; when all the paste has been used, bake in a moderate oven for about ten minutes, then let them cool before removing them from the paper. Note. — ^Hiese biscuits are only served for dessert. 810. APPLE TART. Make a puff paste (No. 319) at six turns, and roll it to a quarter of an inch thick. Butter an open tart mould, line it on a baking-sheet with the paste, and trim it on a level with the top of the mould; fill this with apples, previously peeled, the cores removed and cut in quarters, or slices about a quarter of an inch thick ; add a sufficient quantity of pounded sugar to sweeten the apples, and strew over the rind of a lemon rubbed on sugar and then scraped off. Cover the tart with puff paste, egg it over with a paste-brush, make some fanciful, but slight incisions on the top with the point of a knife, and let it bake of a light golden colour; when done, turn it carefully out of the mould, shake some sifted sugar upon, and serve when cold« 811. FRUIT TARTS IN GENERAL. When apricote, peaches, or any kind of large plums, are used for making tarte, the stones must be removed. In other respects they are invariably made and baked as the foregoing. Cherry, damson, raspbeny, and currant PRACTICAL HOUSEHOLD COOKERY. 401 tarts are made with the same directions, except that the stones of the two former need not be removed. 812. APPLE FRITTERS. Peel and cut the apples in rather thick slices, remove the cores with a tin cutter, and put the slices in a basin with about half a gill of brandy and a tablespoonful of pounded sugar, as well as some grated peel of either lemon or orange; toss the slices gently in the liquor, and let them steep thus for several hours if possible. Meanwhile make a batter paste (No. 317). Warm up to the right temperature a proper quantity of fat in the frying-kettle, and a quarter of an hour before serving drain well on a cloth the slices of apples ; dip each of these separately in the batter, and drop them quickly in the frying fat ; accelerate the fire when all the slices are in, stir with the skimmer, and when the fritters are crisp and of a nice golden colour, drain them on a cloth, shake some sifted sugar on both sides, and dish up on a napkin on a hot dish, and serva 818. PINE-APPLE FRITTERS. Trim the pine-apple without waste, cut it into small pieces the size of a finger, steep them in a basin with a little Maraschino and a spoonful of pounded sugar ; then proceed to dip each piece in the batter, as described in the preceding number, and fry them in every respect as apple fritters. 814w ORANGE FRITTERS. Feel the number of oranges required for fritters, diviclo them into quarters, remove the pips, and steep them in a basin with half a gill of brandy and a spoonful of pounded sugar ; toss these quarters well, so as to enable the brandy to be absorbed. Meanwhile prepare some light-made batter 2 c 402 PRACTICAL HOUSEHOLD COOKERY. (Na 317), and proceed (when about to send to the table) in the same way as for apple fritters. 81& BEIGHETS FRITrERS. Pat a pint of water into a stewpan, with a quarter of a pound of fresh butter, one ounce of pounded sugar, and a small pinch of salt ; bofl it ; Hheaa. draw the pan away from the fire, add gradually whfle stirring with a wooden spoon, half a pound of flour

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