French Galette

Ingredients

• half an ounce of common German yeast
• about a quarter of a pint of tepid water
• threequarters of a pound of flour
• a pinch of salt
• half a pound of flour
• rather more than a quarter of a pint of milk
• four whole eggs
• two ounces of butter
• quarter of a pound of flour
• yolk of an egg
• a tablespoonful of castor sugar

Method

1. 1

   Work the yeast smooth with a little sugar before adding water.

2. 2

   Mix with tepid water.

3. 3

   Dissolve yeast perfectly.

4. 4

   Put flour in a basin with salt.

5. 5

   Stir in the yeast.

6. 6

   Cover the dough with flour and cloth, place near fire for an hour.

7. 7

   In another basin, mix flour with milk.

8. 8

   After an hour, mix both doughs carefully, add eggs, and enough flour to make stiff.

9. 9

   Cut into lumps, roll into egg shapes, snip with scissors, and let rise for an hour.

10. 10

    Brush with egg yolk before baking.

11. 11

    Dust with sugar halfway through baking.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 46. The excerpt below is the record exactly as published.

French Galette. Take half an ounce of common German yeast, work it smooth with a little moist sugar before adding water. Mix with about a quarter of a pint of tepid water. (Tepid is one part boiling to two parts cold.) Dissolve yeast per- fectly. Put threequarters of a pound of flour in a basin with a pinch of salt. Stir in the yeast with a spoon. Cover up the mixed dough with flour, then cover the basin with a cloth, and put it near the fire for about an hour. In another basin put half a pound of flour. Add rather more than a quarter of a pint of milk gradually. Good flour takes up more liquid than the second. When the hour for the dough is over, mix it and the batter together, doing it very carefully to avoid lumps. Break in four whole eggs in succession. If galette wanted richer add cream instead of milk : also two ounces of butter (not necessary). Add enough of flour, say quarter of a pound, to make the mixture stiff enough to get it out of the bowl. Then work it about on the board a little. Cut it into eight little lumps ; roll into a kind of egg shape Lay them on floured tins. Snip the galette round with scissors. Put them in a warm place ; cover with paper for an hour. Brush over with yolk of an egg

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