Couques

Ingredients

• J pint of cream
• 1 table-spoonful of caster sugar
• 1 teaspoonful of salt
• the yolks of eight eggs
• Joz. of yeast
• Jib. of flour
• 4oz. of butter

Method

1. 1

   Put cream in a saucepan over the fire until boiling.

2. 2

   Add lemon rind, sugar, and salt.

3. 3

   Beat in egg yolks quickly, remove from fire, and strain.

4. 4

   Dissolve yeast in warm water and mix with flour to form a light dough.

5. 5

   Cover and let rise.

6. 6

   Rub butter into flour, pour in cream mixture, and knead.

7. 7

   Combine with risen sponge, cover, and let rise for two hours.

8. 8

   Cut into egg-sized pieces, roll, place on a baking tin, and let rise for half an hour.

9. 9

   Brush with beaten egg and bake until lightly browned.

10. 10

    Scoop out a portion, add butter and salt, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 499. The excerpt below is the record exactly as published.

COUQUES. — The correct term for these little pasty- cakes should he Couques-baques, as the name is evidently derived from the German Kucken-gebacken, and they are known by the dual name in Flanders and Lille. They are described as a kind of pancake made of buckwheat-flour and butter; but this would be amongst the lower orders only, a much more refined Couque being prepared accord- ing to the following receipt, contributed by a foreign cook of considerable standing : Put J pint of cream in a saucepan, place it over the fire until boiling, then put in the thinly-pared yellow rind of one lemon, 1 table-spoonful of caster sugar, and 1 teaspoonful of salt. Beat the yolks of eight eggs, and stir them in quickly with the boiling cream. Remove from the fire, taking care it does not boil after the eggs are added, strain through a fine hair sieve into a basin, and leave it until cool. Dissolve Joz. of yeast in a little warm water, then mix it into Jib. of flour, adding more water if required to mould it into a light dough. Cover it and place in a warm place to rise. Put ljlb. of flour into a basin, and rub into it 4oz. of butter

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