Pastry-making and confectionery : including the art of icing and piping, also cakes, buns, fancy biscuits, sweetmeats, etc. / by Emile Hérisse and C. Herman Senn.

  • Hérisse, Emile.
Date:
[1900?]
Catalogue details

Licence: In copyright

Credit: Pastry-making and confectionery : including the art of icing and piping, also cakes, buns, fancy biscuits, sweetmeats, etc. / by Emile Hérisse and C. Herman Senn. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Melt £ lb. of butter, beat up 2 yolks of eggs with £ gill of cream, and work both lightly into the flour, etc., knead to a smooth dough ; if found too stiff add a little milk. Roll out on a floured board about \ inch thick, cut out into rounds or diamond shapes, and put on a buttered baking-tin, brush over with sweetened milk, sprinkle with coarse castor sugar, place \ a glac^ cherry, and 3 or 4 halves of blanched and peeled almonds in the centre of each galette, and bake in a moderately heated oven from 20 to 25 minutes. GOOSEBERRY TART Take i\ pints of gooseberries, £ lb. of short-crust paste, and J lb. of moist sugar. With a pair of scissors cut off the tops and tails of the gooseberries ; put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar; line the edge of the dish with short-crust, put on the cover, and ornament the edges of the tart; bake in a good oven for about J hour, and before serving dredge with castor sugar. GRANVILLE TARTLETS Take some short-crust paste, 3 oz. of castor sugar, 2 oz. of butter, 2 oz. of currants (cleaned and picked), 1 oz. of ground rice, 1 oz. of finely-shredded candied peel, 3 oz. of cake-crumbs, 1 oz. of desiccated coco-nut, ■ 2 whites of eggs, 1 tablespoonful of cream (optional), lemon essence, and some transparent icing. Cream the butter and sugar together until thick and smooth, add the currants, ground rice, peel, cake- crumbs, cream (if used), 4 or 5 drops of lemon essence, and lastly, the stiffly-whisked whites of eggs. Line 18 small oval tartlet moulds with paste, fill them with the preparation, and bake from 15 to 20 minutes in a moderate oven. When cool, mask the tartlets with icing, and sprinkle them with desiccated coco-nut.