Galette

Ingredients

• Rub together 6 ounces of butter
• and ½ pound of flour
• Add a pinch of salt
• and 2 well-beaten eggs
• and ½ pint of cream
• sugar to taste
• and a spoonful of cordial, lemon juice, or vanilla

Method

1. 1

   Rub butter and flour together, add salt and eggs, knead, and roll into a large cake.

2. 2

   Bake in a hot oven on a buttered tin.

3. 3

   Beat melted butter, egg yolk, cream, sugar, and flavoring, fill the cake, roll up, and glaze with sugar.

4. 4

   Serve hot, cut in slices.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 67. The excerpt below is the record exactly as published.

GALETTB (eaten in France on Epiphany Day). Rub together 6 ounces of butter and jj^ pound of flour, beating well. Add a pinch of salt and 2 well-beaten eggs, knead it carefully and roll it out into a large cake, ^ inch thick. Bake it in a hot oven on a buttered tin. Beat together i ounce melted butter, yolk of i egg, and yi pint of cream, sugar to taste, and a spoonful of cordial, lemon juice, or vanilla

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