A guide to modern cookery

With short or any other kind of paste prepare a layer onesixth inch thick, the diameter of which should be one-fourth as long again as that of the flawn-ring used. Raise this layer, and place it upon the previously-buttered flawn-ring, pressing it with the fingers, that it may assume the shape of the mould. Then roll the pin across the ring, in order that the overlapping paste may be cut away; press the thickness of paste that has been formed between the fingers in such a way as to make it project above the edges of the flawn-ring, and form a regular crest. Pinch this crest with the pastry pincers, and set the flawn-ring on a small round baking sheet. Prick it with the point of a small knife; line its bottom and sides with slightly-buttered, good paper; fill the ring with dry lentils or split peas, and bake in a moderately hot oven for about twenty-five minutes. Then remove the lentils and paper, as also the ring, and return the flawn to the oven for a few minutes to brown, if it is not already sufficiently coloured. If the paste be required very dry, place the flawn in the drying-box for a little while, or gild it inside, and set it in the front of the oven for a few minutes. 2396—THE LINING AND COVERING OF RAISED AND DRESSED PIES The moulds for Raised Pies are oval or round. If they are round, make a layer of patty paste, one-half inch thick, in proportion to the size of the mould. Sprinkle this paste with flour, fold it in two, and shape it like a skullcap, after the manner described under ‘‘ Timbale Crust.’’ It is only necessary to press this skullcap of paste into the buttered mould in order to give it the shape of the latter. If the mould is oval, proceed in the same way, giving the skullcap an oval shape. When the raised pie is filled, first cover the garnish with a somewhat thin, round, or oval layer of paste, in accordance with the shape of the mould, and seal it well down upon the moistened edges. Then cut away the superfluous paste of the crest, so as to make the latter even and neat, and pinch it outside and in. Raised pies are covered in two ways—either with a layer of puff-paste, or with leaves of paste stamped out with a round cutter or a knife, the veins being imitated with the back of a knife. In the first case, prepare a layer of puff-paste one-third inch thick, equal in size to the inside of the patty. Drop this layer ZZ2 of paste upon the cover of the pie, after having slightly moistened it; gild and streak it, and make a slit in the top for the escape of steam. In the second case, prepare the paste leaves as directed above, and lay them on the pie (slightly overlapping one another) in superposed rows, starting from the bottom. On the top of the pie set three or four indented roundels of paste, graduated in size, and stuck one upon the other, each roundel having a hole in its centre for the escape of steam. Gild and set the pie in the oven. The baking of raised pies made with raw forcemeat is effected in a moderately-heated oven. Bear in mind that the larger the pie is, the more moderate should be the oven. VARIOUS CUSTARDS Hot CusTARDS 2397—CREME ANGLAISE This custard allows of various methods of preparation which are subject to the purpose for which it is intended. It is the chief sauce for entremets, and whether it be poached in a deep dish or in a mould, it constitutes one of the oldest and best-known entremets. This last kind of custard will be examined hereafter. At present I shall only deal with the variety used either as a sauce or an accompaniment, cold or hot. It is extremely difficult to prescribe fixed quantities for this custard, for the former depend a great deal upon the consumers’ tastes, and, whereas some like a thick custard, others go to the extreme of wishing it just liquid enough to be drunk like any other beverage.