Saint Louis Cake

Ingredients

• seven ounces of flour
• four ounces of butter
• a pinch of salt
• a few drops of water
• two ounces of almonds
• two ounces of butter
• two ounces of flour
• four ounces of sugar
• two whipped whites of egg

Method

1. 1

   Line the sides of a shallow tin mould with paste made with seven ounces of flour, four ounces of butter, a pinch of salt, and a few drops of water.

2. 2

   Pound two ounces of almonds, and stir into two ounces of butter, two ounces of flour, four ounces of sugar, and two whipped whites of egg, pour into the mould, sprinkle with chopped almonds, and bake in a moderate oven; when done, turn out of the mould, sprinkle the almonds with powdered sugar, and serve, either hot or cold.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 137. The excerpt below is the record exactly as published.

Saint Louis cake, Tendons of veal with white sauce. Cut up a breast of veal or some tendons into small pieces ; blanch them, and cook in a saucepan with salt, pepper, a bouquet of mixed herbs, young white onions, a little flour, and moisten with water; when done, add a large lump of butter, a pinch of grated nutmeg, a few drops of vinegar, and thicken the sauce with yolks of egg. Egg forcemeat. Pound a well-cooked omelet in a mortar with a few hard- boiled yolks of egg, butter, and bread panada, made with milk (see zoth of August), stir in some yolks of egg, and the whites, which must be well whipped. Saint Louis cake. Line the sides of a shallow tin mould with paste made with seven ounces of flour, four ounces of butter, a pinch of salt, and a few drops of water. Pound two ounces of almonds, and stir into two ounces of butter, two ounces of flour, four ounces of sugar, and two whipped whites of egg

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