The French cook / [Louis Eustache Ude].

  • Ude, Louis Eustache
Date:
1818
Catalogue details

Licence: Public Domain Mark

Credit: The French cook / [Louis Eustache Ude]. Source: Wellcome Collection.

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    not very closely woven ; mix the flour well with the eggs? which is done by shaking’ the sieve, then add about two spoonfuls of orange-flower water. If you only use lemon, put in a spoonful of cold water. Rub a mould over with, butter; powder some sugar round, fill that mould with the preparation, powder some sugar over it, and bake it in an. oven moderately hot. Ascertain with a little skewer whe¬ ther the middle part is sufficiently baked, before you take it out of the oven. If the biscuit is not very large, it will be done in three quarters of an hour. Biscuits, like other pastries of a large size, require the oven not to be too hot, and therefore they must be kept in a longer time. Savoy Biscuits, cold. Take a little more than half a pound of very fine dry flour, one pound of very dry pounded sugar, and fourteen or fifteen eggs very fresh; if the eggs are large, fourteen are sufficient. Rasp over the sugar the peel of two lemons or oranges ; put that sugar to dry; then have two vessels, one for the whites and one for the yolks ; break the eggs one by one, and be particular in smelling them, as one bad one will spoil all; put the dry sugar with the yolks, and work them together with two new wooden spoons, put also the sugar of lemon;, next whip the whites very firm, and to prevent them from turning, put a small pinch of calcined alum, in pow¬ der ; when the whites are very firm, take half to mix with the yolks; then put all together, and put the flour into a hair sieve, and sift it over the eggs; mix gently with the whip, then butter a mould, and powder it over with fine sugar; put the biscuit into the mould a little at a time, to prevent the bladders at the top; put some ashes on a baking-dish, and put the mould over this in the oven ; the heat must be moderate ; about one hour is requisite to bake this biscuit, and mind not to move it till it is quite done.
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