Genoese Pastry

Ingredients

• 3 eggs
• 4 oz. sugar
• 3 oz. flour
• 2 oz. butter

Method

1. 1

   Put sugar in a bowl, break in eggs, whisk until frothy and thick as cream.

2. 2

   Sieve flour, and stir carefully to eggs and sugar; lastly stir in butter, oiled.

3. 3

   Pour into a tin lined with buttered paper or into small fancy tins.

4. 4

   Bake in a rather quick oven about 15 minutes.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 23. The excerpt below is the record exactly as published.

Genoese Pastry 3 eggs. 4 oz- sugar. 3 oz. flour. 2 oz. butter. Method, — Put sugar in a bowl, break in eggs, whisk until frothy and thick as cream. Sieve flour, and stir carefully to eggs and sugar ; lastly stir in butter, oiled. Pour into a tin PASTRY 51 lined with buttered paper or into small fancy tins. Bake in a rather quick oven about 15 minutes. This pastry is used for sandwiches, fancy cakes, etc. Fruit Pie I lb. fruit. 2 or 3 table-spoonfuls cold water. Sugar to taste. Short pastry (p. 48). Method. — Wash the fruit, half fill the pie-dish. Add sugar, then rest of fruit, and water. Roll pastry out a little larger than dish, cut narrow strips and place them round edges, first wetting them. Cover with rest of pastry, cut and trim edges. Bake in a hot oven 30 minutes, or until nicely browned. Dust over with fine sugar. Beefsteak Pie I lb. beef-steak. i table-spoonful flour. I tea- spoonful salt. } tea-spoonful pepper. Cold water. Flaky pastry (p. 49). Method. — Cut meat into thin slices, cut fat into small pieces. Mix flour, salt, and pepper on a plate ; dip the pieces of meat into this seasoned flour, put a piece of fat on the end of each, and roll up. Put the meat in a pie-dish and cover with cold w^ater. Roll out the pastry a little larger than pie- dish; w^et edges of dish, and cover with narrow strips of pastry. Place rest of pastry on top. Cut and trim the edges of pastry, and make a hole in the top to let out the steam. Bake hour in a hot oven. A little more gravy or stock may be added after it is cooked. A few oysters or one sheep's kidney is a great improvement. 52 HOUSEHOLD COOKERY Rabbit Pie I rabbit. I table-spoonful flour. \ lb. fat bacon. i tea-spoonful salt. I or 2 hard-boiled eggs. \ tea-spoonful pepper. \ tea spoonful sweet herbs. Rough puff pastry (p: 49). Method. — Cut rabbit into neat joints. Mix flour, salt, pepper, and sweet herbs on a plate ; dip each piece of rabbit in this mixture. Cut bacon into thin slices, also the eggs. Arrange layers of rabbit, egg, and bacon till the dish is full, sprinkling some of the seasoned flour over each layer; pour in some good stock or gravy in which two sheets of gelatine have been dissolved. Roll out the pastry a little larger than pie-crust, cut narrow strips^ and place round edges of the dish, first wetting the edges; put the rest of pastry on top. Cut and trim the edges ; then decorate top of pastry. Brush over with beaten egg, make a hole in the top to let out the steam. Bake in a hot oven \\ hour. This may be served hot or cold. Pigeon Pie 2 or 3 pigeons. I or 2 hard-boiled eggs. Small piece of onion. Some good stock. I lb. good steak. I table - spoonful chopped parsley. I oz. flour, seasoned with salt and pepper. Pufl* pastry (p. 50). Method. — Cut the steak in thin slices ; dip each piece in the seasoned flour and roll up ; place in pie-dish. Cut pigeons in half, place them in pie-dish with a little parsley and onion, finely chopped, also the hard-boiled eggs, sliced. Add stock. Cover wdth puff pastry. Decorate, brush over with beaten egg. Bake in hot oven i J to 2 hours. Mince Pies Method, — Roll out some puff pastry, cut into rounds, line some patty-pans with them, put in a good spoonful of mince meat ; place another round of pastry on top ; lightly brush over wdth beaten egg. Bake in a hot oven 15 or 20 minutes. PASTRY 53 Sausage Rolls \ lb. sausage. \ lb. rough puff pastr}' (p. 49). Method. — Remove skins from sausage; cut in half. Roll pastry out \ inch thick ; cut in squares. Put a piece of sausage in the centre of each square, wet the edges lightly, fold over, and mark with the back of a knife. Place on a tin, brush over with beaten egg. Bake in a hot over from 20 to 30 minutes. Orange Cheese Cakes 2 oz. butter. 2 oz. flour. I large egg. Some scraps of pastry. 2 oz. sugar

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