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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    Gateau a la Madeleine. Take the same weight of flour, sugar, butter, and eggs. In general, eight eggs are enough for an entremet; put a little salt and the rasped peel of a lemon; work this paste a little, till you have put all the butter into it. Melt a little butter in a stew-pan, and skim it well; pour a little into each mould, and then drain it, leaving, however, a drop at the bottom to facilitate the coming out of the Gateau. Sift some ashes over a baking sheet, put the small moulds into it, and then put paste into each of them, about half the depth, to give it room to rise. Bake them in a mode¬ rate oven. When done, turn them out on a clean sheet of paper, and put them again into the oven for a few minutes. By changing the form of the mould you produce a dish of a different appearance; and by occasionally empty¬ ing the inside with the point of a knife, and putting into the cavity either cream or sweetmeats, you make what is called gateaux d la Madeleine farcies. Genevoise Paste. The same proceeding as above, only add half a glass of brandy, about a quarter of a pound of sweet almonds well pounded, and a few bitter ones, blanched of course: when ytu have given the flavour you chuse, as lemon, cddrat, or orange, spread the paste over a baking sheet, and level it equally with your knife; then put it into the oven. When done, use a cutter of what shape you please (as a round, or a star, or any other ornamental form), and cut out as many pieces as you can, and lay them on paper over a baking sheet, dry them in the oven, and let them be coloured on both sides. This paste can make a variety of dishes, dif¬ fering both in form and colour; but the taste is the same, as sugar always prevails.
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