A guide to modern cookery

At this stage add the sugar, and work the paste again that the former may thoroughly mix with it. The sugar should only be added at the close of the operation; for, since it impairs the cohesiveness of the paste, it would render the latter much more difficult to work were it added at the start. THE USES OF THIS PASTE If it be for Savarins with syrup, it is customary to sprinkle the previously-buttered moulds with slightly-grilled, chopped or splintered almonds. Take the paste in small quantities at a time, and line the moulds with it to the extent of one-third of their height. The remaining two-thirds of each mould become covered when the paste rises owing to fermentation. Proceed in the same way for Savarins which are to be kept dry, for fruit crusts or other uses; but then the sprinkling of the moulds with almond may be omitted. 2372—PATE A BABA Quantities: One lb. of flour; one-half lb. of butter; seven eggs; two-thirds oz. of yeast; one-fifth pint of milk; one-third oz. of salt; two-thirds oz. of sugar; three oz. of currants and sultanas in equal quantities. Procedure: Proceed exactly as for Savarin paste, and add the currants and sultanas at the last with the sugar. In moulding, | a few pipped Malaga raisins may be laid on the bottom of the moulds. As in the case of the Savarin, the paste should only fill one-third of the mould. 2373—ORDINARY PATE A CHOUX Quantities.—One pint of water; eight oz. of butter; one-third oz. of salt; one oz. of sugar; one Ib. of sifted flour; sixteen fairsized eggs, and a tablespoonful of orange-flower water. Procedure.—Put the water, butter, salt, and sugar in a saucepan and boil. When the liquid boils and rises, take the saucepan off the fire; add the flour, and mix. Return the saucepan to a moderate fire, and stir the paste until it ceases to stick to the spoon, and the butter begins to ooze slightly. Take the saucepan off the fire; add the eggs, two at a time, taking care to mix each couple thoroughly with the paste before inserting the succeeding couple. When all the eggs have been absorbed, finish the paste with orange-flower water. 2374—COMMON PATE A CHOUX (For Souffled Fritters, Gnochi, Potatoes a la Dauphine) Proceed as directed above, but reduce the quantity of butter to three oz., and the number of eggs to twelve; avoid drying this paste overmuch. 2375—RAMEQUINS AND GOUGERE PASTE This is prepared exactly like ordinary ‘‘ Pate A Choux,”’ except that :— 1. Milk takes the place of water. 2. The sugar and orange-flower water are omitted. 3. For the quantities given (No. 2373), eight oz. of fresh Gruyére, cut into dice, are added to the paste, after all the eggs have been added to it. 2376—PATE A GENOISE FINE Put into a copper basin one lb. of powdered sugar and sixteen eggs. Mix the two; place the basin upon hot cinders or on the hob, and whisk its contents until they reach the ‘“ribbon’’ stage (see remarks below). Then add the selected aroma (vanilla sugar, orange rind, or liqueur, in the proportion of one tablespoonful of vanilla sugar or orange rind, and one liqueur-glass of liqueur, to the quantities given above), twelve oz. of sifted flour, and eight oz. of melted butter, the latter being carefully poured into the paste without allowing it to bubble. Mix these ingredients with the paste, raising the latter by means ~ of a spatula that it may not get heavy. Bake it in buttered and dredged moulds. Remarks.—A preparation of Biscuit or Génoise reaches the 5B) “ribbon ’’ stage when it becomes thick, draws out in ribbonform, and takes some time to level itself again when a spoon is pulled out of it. This state of the paste is also indicative of its lightness. 2377—ORDINARY GENOISE PASTE FOR CUTTING UP