Savoy-Biscuit Paste

Ingredients

• one lb. of sugar
• fourteen egg-yolks
• six oz. of very dry, sifted flour
• six oz. of fecula
• fourteen egg-whites

Method

1. 1

   Stir one lb. of sugar and fourteen egg-yolks in a basin until the preparation reaches the ribbon stage.

2. 2

   Flavour with vanilla sugar; add six oz. of very dry, sifted flour mixed with six oz. of fecula, and finally mix therewith the fourteen egg-whites, which should be in a very stiff froth.

3. 3

   Carefully set the preparation in buttered and fecula-dredged moulds, filling the latter only two-thirds full, and leaving the remaining third to be covered by the rising of the paste while baking.

4. 4

   Bake in a regular, moderate oven.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 402. The excerpt below is the record exactly as published.

SAVOY-BISCUIT PASTE Stir one lb. of sugar and fourteen egg-yolks in a basin until the preparation reaches the ribbon stage. Flavour with vanilla sugar; add six oz. of very dry, sifted flour mixed with six oz. of fecula, and finally mix therewith the fourteen egg-whites

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