Galette Lorraine

Ingredients

• half a pound of flour
• half as much butter
• a pinch of salt
• an egg
• a cup of sweetened milk
• a few chopped nuts

Method

1. 1

   Rub together the flour and butter, add a pinch of salt and an egg, with water sufficient to form a stiff paste.

2. 2

   Roll out to the thickness of a five-shilling piece, place on a buttered tin, crimp the edge, then bake in the oven for a few minutes.

3. 3

   When partly done, draw it out, and pour upon it a cream made from the beaten eggs and sweetened milk.

4. 4

   Sprinkle a few chopped nuts over, and bake until the custard is set and browned.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 34. The excerpt below is the record exactly as published.

Galette Lorraine. Rub together half a pound of flour and half as much butter, add a pinch of salt and an Qg^, with water sufficient to form a stiff paste. Roll out to the thickness of a five-shilling piece, place on a buttered tin, crimp the edge, then bake in the oven for a few minutes ; W'hen partly done draw it out, and pour upon it a cream made from two beaten eggs and a cup of svv^eetened milk. Sprinkle a few chopped nuts

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