Galette Cherbourg'eoise

Ingredients

• a quarter of a pound of butter
• half a pound of baker's dough
• two beaten eggs
• two spoonfuls of spirits of wine
• half a teaspoonful of salt

Method

1. 1

   Dissolve the butter and work it into the baker's dough; add the beaten eggs, spirits of wine, and salt.

2. 2

   Knead or beat well for several minutes; let it stand in a warm place to rise for a couple of hours.

3. 3

   Place in a buttered tin which it will only three parts fill, and bake for thirty minutes; turn out and serve hot.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 33. The excerpt below is the record exactly as published.

Galette Cherbourg'eoise. Dissolve a quarter of a pound of butter, and work it into half a pound of baker's dough ; add to it two beaten eggs, two spoonfuls of spirits of wine or other spirit, and half a tea- spoonful of salt

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