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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    Biscuits in Cases. Make some small paper eases, and use the same prepa¬ ration as above. Do not fill the cases too much, and put some coarse sugar over them before you put them into the oven, which must not be too hot. Biscuits a la Cmlliere. Take a silver spoon, and use the same paste as above. To dress Savoy biscuits, and biscuits a la Cuillihe, you must glaze them with fine sugar, and bake them in a very temperate oven. PASTE FOR TARTS. Spread on the table two handfuls of flour, two spoon¬ fuls of pounded sugar, a pinch of salt, an ounce of butter, and a little water to melt the salt. Make a hole in the middle of the flour; break into it two whole eggs besides the yolk of another; mix the paste well, and it will serve you for making tarts, tartlets, and for mounting croquantes. Increase the quantity of ingredients, according to the quan¬ tity of paste you may have occasion for. This paste is ge¬ nerally used to make the huge pieces; it can be made into all sorts of forms. Cr&me Paiissi&re or Frangipane. Put into a stew'-pan the yolks of six fresh eggs, two spoonfuls of fine dry flour, and mix them well with a wooden spoon; dilute this with a pint and a half of boiling cream, and a pinch of salt; turn this over the fire to do the paste.
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