Gateau

Ingredients

• 1 cup of flour
• warm water
• the milk
• the sugar
• the butter ready dissolved
• the salt
• the eggs — broken but not beaten
• Four ounces of sugar
• a tumblerful of water
• flavoured with a little rum or essence
• blanched and chopped almonds

Method

1. 1

   Put the flour in a basin, make a hollow in the centre, and put in the yeast mixed smoothly with warm water and the milk; mix this with sufficient of the flour to make a stiff dough.

2. 2

   Cover the basin, and set that in a warm place where the sponge may rise.

3. 3

   When it has risen to twice its original size, add the sugar, the butter ready dissolved, salt, and the eggs.

4. 4

   Knead these all briskly together until the dough appears all bubbles.

5. 5

   Butter the mould, sprinkle the inside with blanched and chopped almonds and powdered sugar.

6. 6

   Half fill it with the paste; set in a warm place to rise until the mould becomes quite full.

7. 7

   Bake in a quick oven for about half an hour.

8. 8

   Let it slightly cool, then turn out onto a fancy dish, and pour over it the syrup.

Nutrition per serving

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.

warm water and the milk ; mix this with sufficient of the flour to make a stiff dough. Cover the basin, and set that in a warm place where the sponge may rise. When it has risen to twice its original size, add to it the sugar, the butter ready dissolved (but not too warm), salt, and the eggs — broken but not beaten. Knead these all briskly together with the hand, until the dough appears all bubbles. Butter the mould, and sprinkle the inside wdth blanched and chopped almonds and pow- dered sugar. Half fill it with the paste; set in a warm place to rise until the mould becomes quite full. Bake it in a quick oven for about half an hour. Let it slightly cool, then turn out on to SOME GATEAUX AND COMPOTES. 99 a fancy dish, and ponr over it the following syrup :— Four ounces of sugar boiled with a tumbler- ful of water, and flavoured with a little rum or essence. 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. Knead or beat well for several minutes ; let it stand in a warm place to rise for a couple of hours, place in a buttered tin which it will only three parts fill, and bake for thirty minutes; turn out and serve hot. 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 loo SOME GATEAUX AND COMPOTES. over, and bake nntil the custard is set and browned. Saint Honope. Make a paste by putting into a saucepan a tumblerful of water

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