Gateau Mousseline

Ingredients

• 6 eggs
• 4 oz. caster sugar
• 2 oz. fecula (potato or rice flour)
• the juice and rind of ^ lemon
• £ teaspoonful vanilla essence
• 1 oz. shredded almonds

Method

1. 1

   Separate yolks from whites.

2. 2

   Cream yolks with sugar, add remaining eggs, lemon rind, juice, and vanilla.

3. 3

   Whisk egg whites to stiff froth and fold into mixture with fecula.

4. 4

   Pour into a buttered mould and sprinkle with almonds.

5. 5

   Bake in a moderate oven for 30-40 minutes.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 532. The excerpt below is the record exactly as published.

teaspoonful vanilla essence, 1 oz. caster sugar, a pinch of salt, moka custard for filling, coffee-icing for covering (No. 1966). Put the water, butter, sugar, and salt into a stewpan ; when boil- ing stir in the corn-flour and Vienna flour (previously mixed) ; work it with a wooden spoon over the fire long enough to produce a soft paste which will leave the bottom and sides of the pan clean. Draw the stewpan from the fire, add the flavouring essence, and gradually work in the eggs (leaving out one white). Beat the paste well for some minutes, then put in a large forcing or Savoy bag with a plain tube, and force out even-sized shapes similar to finger-biscuits on to a lightly-buttered baking-tin, about an inch apart from each other. Bake to a nice fawn colour in a moderate oven. When done split the sides with a sharp knife, and till each with a teaspoonful of moka custard. Have some coffee-icing ready, and dip each eclair into it, so as to cover the sides well and smoothly. Place the eclair on a wire tray to set, and dish up when required. 2002. Moka Custard for Filling Eclairs. — 1 gill milk, 1 oz. loaf sugar, \ oz. corn-flour, \ pat of fresh butter, 2 yolks of eggs, 1 teaspoonful coffee essence, a few drops of vanilla essence. Put the milk and sugar in a stewpan and boil up. Mix the corn- flour with a little cold milk, pour the boiling milk on this, mix thoroughly, return to the stewpan, and let boil a few minutes ; add the flavouring essences and the butter, stir in the egg-yolks, continue to stir until it binds, pour it into a basin and let cool. 2003. Gateau Mousseline. — 6 eggs, 4 oz. caster sugar, 2 oz. fecula ( potato or rice flour), the juice and rind of ^ lemon, £ tea- spoonful vanilla essence, 1 oz. shredded almonds

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