Genoises a la Heine

Ingredients

• the yolks of four fresh eggs
• a pint and a half of boiling cream
• six ounces of fresh butter
• six ounces of sugar
• the rinds of two lemons
• the yolks of six eggs
• a small pinch of salt

Method

1. 1

   Make nouilles with egg yolks, then drop into boiling cream with dissolved butter.

2. 2

   Stir and simmer for 30-40 minutes.

3. 3

   Add salt and sugar with lemon rind.

4. 4

   Stir in egg yolks, pour into a baking tin, and bake until brown.

5. 5

   Fill with apricot jam and serve.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 329. The excerpt below is the record exactly as published.

GENOISES A LA HEINE, OR HER MAJESTY^ PASTRY. Make some nouilles (see page 5), with the yolks of four fresh eggs, and when they are all cut as directed there, drop them lightly into a pint and a half of boiling cream (new milk will answer quite as well, or a portion of each may be used), in which six ounces of fresh butter have been dissolved. When these have boiled quickly for a minute or two, during which time they must be stirred to pre- vent their gathering into lumps, add a small pinch of salt, and six ounces of sugar on which the rinds of two lemons have been rasped ; place the saucepan over a clear and very gentle fire, and when the mixture has simmered from thirty to forty minutes take it off, stir briskly in the yolks of six eggs

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