Gauffres

Ingredients

• 1 pound fresh butter dissolved
• one glass of milk
• one glass of cream
• the yolks of the eggs
• the flour

Method

1. 1

   Put the yolks of the eggs in a basin with the flour and mix into a batter.

2. 2

   Add the cream, milk, and butter, and the whites of the eggs which have been whipped very stiff.

3. 3

   Bake in gauffre-irons and serve very hot with whipped cream in a sauce-boat.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 43. The excerpt below is the record exactly as published.

r pound fresh butter dissolved, one glass of milk, one glass of cream. Put the yolks of the eggs in a basin with the flour and mix into a batter. Add the cream, milk, and butter, and the whites of the eggs which have been whipped very stiff. Bake in gauffre- irons, which are sold for the purpose, and serve very hot with whipped cream in a sauce-boat. OMELETTE SOUFFLE Break six eggs, separate the whites from the yolks ; put three yolks in a basin with three ounces of sugar and half a grated lemon-peel, stir with a wooden spoon for five minutes. Put the six whites in a whip- ping bowl and whip them until they are very firm. Then mix them lightly with the yolks ; this should constitute a very solid paste. Butter a round dish slightly, throw in the whole of the paste at once as lightly as possible, smooth it over with a knife and make an incision about one inch deep with the handle 141 R THE DUDLEY RECIPES of a silver spoon all round the side of the omelette. Put it in the oven for ten minutes and serve imme- diately. Should an omelette souffle be kept for a few minutes after it is out of the oven it is spoilt. ¥ OMELETTE MILLEFEUILLE Take the yolks of seven eggs and two whole eggs. Mix them in a basin with a quarter of a pound of sugar and three tablespoonsful of flour. Add one pint of cream and a teacupful of milk. Then add two ounces of butter just warmed, and the whites beaten to a stiff froth. Have a very small omelette pan, and when quite hot cover the pan with the mixture as thin as possible, and when it is just set turn it out, and lay one on the other till all the mixture is used. Flavour with anything preferred. ¥ SNOW EGGS PLACE in a deep saute pan with cover one quart of new milk, four knobs of sugar, and a little cinna- mon stick. Let this simmer and then remove the cover from the pan. Whisk the whites of six eggs very stiffly, mix into this four ounces of finely-sifted sugar. Mould this with a tablespoon into the shapes of an egg, dropping them into the pan in which is the scalding milk. Let them poach gently. Make a custard of the yolks of the 142 PUDDINGS AND SWEETS six eggs, two ounces of sifted sugar, and half a pint of milk. Pour the custard into a deep dish, then place your snow eggs on the custard piled up in the centre. ¥ CREME SEVILLE Dissolve half an ounce of isinglass into a break- fast-cupful of white wine. Then work some sugar on the rind of a lemon and squeeze the juice into the wine. Let the mixture stand until nearly set, then add a pint of stiffly whipped cream, and add three tablespoonsful of orange marmalade. Mix well and mould. ¥ CREME SOUFFLE WIESBADEN STIR over the fire till thick the yolks of five eggs, the grated rind of one lemon, two and a half ounces of butter, castor sugar. Dissolve eight leaves of gela- tine and let stand till nearly set. Then add a pint of whipped cream and the stiffly whipped whites of five eggs. Pour into a prepared souffle case, and when set strew with Ratafia crumbs and chopped pistachio nuts. CREME AMERICAINE Make a custard of yolks of eggs and thick cream. Put a layer of this in your dish, dust well with white sugar, then salamander it until it looks like 143 THE DUDLEY RECIPES caramel. Let it cool, then fill your dish up again with the custard, dust again with sugar and salamander again on the top, and repeat until your dish is full. Set on one side to get cold, and serve with a compote of fruit in another dish. rriWO tablespoonsful of flour, one pint of milk. When it boils add salt and sugar and flavouring to taste. Put a little on a baking sheet, and when browned put in the souffle case and pour the mixture over and serve. ASH a cupful of rice and place it in a stewpan with a pint of new milk, a little sugar and rind of lemon. Cook in the oven until the rice is tender, keeping the lid on the stewpan. When sufficiently cooked, remove the lid and take out the lemon rind then stir into the rice the yolks of three eggs. Take a mould which has been oiled, and pour the rice into the mould. Just before serving, spoon out the centre and fill with Devonshire cream or plain iced cream. Replace a little of the rice to cover the hole, and when set turn it out on to a dish. A compote of fruit, or damson or raspberry syrup, should be served separately with this BOUILLI LOUISA PUDDING PUDDINGS AND SWEETS FRENCH TAPIOCA CREAM Take one quart of new milk, let it come to the boil. Then stir gently into the milk three table- spoonsful of French tapioca. Let this cook, then turn it into a basin to cool — a little sugar may be added if liked. When cool stir in a pint of thick cream. Pour into a glass dish or silver bowl and serve cold. ¥ HOMINY PUDDING For a small Pudding Take one pint of milk. Let it come to the boil, and work in two tablespoonsful of hominy. Stir until it is well mixed. Let it cook for twenty minutes, then add one gill of cream and a little sugar. Put a little more cream over the pudding before baking it in the oven to give it a good brown skin. TAPIOCA A LA CREME r 1 1 AKE half a teacupful of tapioca ; put it into a J- saucepan. Cover it over with some good sweet milk, and let it boil until quite soft. Then beat up half a pint of cream very stiff ; mix the tapioca with it and add a little sugar. This can be served either hot or cold. 145 THE DUDLEY RECIPES PRINCES PUDDING rriHREE fresh eggs, and the weight of the eggs in -L butter and in flour. Beat the butter to a cream, add the eggs one a€ a time, then the flour

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