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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    in a cold place for about 20 minutes before receiving its fifth and sixth turns. After the sixth turn the paste is ready for use, and may be converted into tartlets, patties, etc., particulars of which will be found under respective headings. GENOESE PASTE Take 3 oz. of fine flour, 4 oz. of castor sugar, 2 oz. of butter, and 3 eggs. Dry and sieve the flour, separate the whites of the eggs from the yolks, to the latter add the sugar, work vigorously until it has a thick creamy appearance, then stir in the butter melted. Whisk the whites to a stiff froth, stir in the flour, then mix lightly, but thoroughly, with the contents of the other basin. Pour the mixture into a papered buttered tin, and bake in a moderately hot oven. GENOESE PASTRY (Another Method) Take 3 oz. of fine flour, 3 oz. of butter, 4 oz. of castor sugar, and 3 eggs. Break the eggs into a basin, add the sugar, place the basin over a saucepan of boiling water and whisk until lukewarm. Now remove the basin and continue the whisking until the mixture becomes thick and creamy, then add the butter melted, and stir in the previously- sifted flour as lightly as possible. Have ready a well-buttered papered tin, pour in the mixture, and bake in a moderately hot oven. HOT-WATER CRUST Take 1 lb. of flour, 1 gill of milk and 4 oz. of lard. Sift the flour, put the milk and lard into a small stewpan, and heat up. Mix a small quantity of water with this, and work into the flour to produce a firm but smooth paste. Use the paste for lining and covering for raised pies, pork or game.